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  • Writer's pictureInna Wellness


Serves 2


2 tbsp cashew nuts

1 carrot

1 courgette

1 handful baby spinach leaves

1 red pepper, deseeded and thinly sliced

40 g coconut flakes

1 handful coriander leaves

Nut dressing

2 tbsp almond butter

2 tsp lemon juice

1 tbsp tamari soy sauce or coconut aminos

1 tbsp coconut oil, melted

1/2 tsp ground cumin

pinch of chili powder or flakes

ground black pepper


  1. Put the dressing ingredients in a small bowl and whisk well to combine, adding enough water to create a thick sauce (not too much as the veg contain a lot of water).

  2. Lightly toast the nuts in a dry saucepan over a medium heat for 1 min, stirring. Leave to one side.

  3. Use a spiraliser to create carrot and courgette noodles. Put the noodles in a large bowl and add the spinach leaves and red pepper.

  4. Pour over the nut dressing and toss well. Scatter over the nuts, coconut flakes and coriander leaves, then serve.

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