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Introducing my amazing vegan Courgette Salad. It’s light, refreshing, and packed full of flavour with minimal ingredients! This super easy raw courgette salad is ready in just 10 minutes. Without a doubt, you NEED to try this delicious salad.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
This courgette salad recipe is the perfect summer salad or BBQ side to share with friends or family!
This creamy summer courgette salad is full of amazing flavours and so healthy! It’s also incredibly easy to make. Courgette really is the ultimate summer ingredient to use as they are totally in season.
This zucchini salad was inspired by my Courgette Pasta.
Ingredients to make Courgette Salad
- Courgette – gets spiralized into courgetti, also known as zoodles.
- Large Tomato – gets sliced into bright bursts of flavour.
- Fresh Basil Leaves – has a great combination of sweet and slightly spicy flavours.
Creamy Cashew Sauce
- Cashews – are the perfect vegan solution for a creamy sauce.
- Milk – I use unsweetened almond milk, but any will do.
- Paprika – brings a sweet, yet peppery taste.
- Dijon Mustard – gives a nice tang to this dish.
- Garlic Flakes – or a ½ clove of garlic bring that umami flavour everyone loves.
- Salt & Pepper – finish off this dish perfectly.
See recipe card for full information on ingredients and quantities.
Substitutions
- Vegetables – Some other vegetables you could try in this salad are broccoli, radish, or peas.
- Sauce – If you want to mix this salad up, you can try some different dressings! My Peanut Salad Dressing would be great. Mint and pesto is another good option. As is an avocado sauce or balsamic dressing.
- Cashews – If you can’t have cashews, you could try macadamia nuts or almonds. If you need to avoid nuts altogether, you could also try cannellini or oats.
- Seasonings – You can alter the flavour of the sauce with some of your favourite seasonings.
Variations
- Spicy – You could try adding some chilli oil to spice up this courgette salad.
- Deluxe – While the cashew dressing brings a cheesy flavour, you could add ricotta, feta, or another favourite cheese if you want. You could also top with some pine nuts for a nice crunch.
- Kid friendly – If you need to try sweetening this up, you could add some maple syrup to the dressing.
How to make Courgette Salad
Step 1: Add all of the creamy sauce ingredients into a high speed blender cup and blitz until smooth.
Step 2: Spiralize your courgette and chop the large tomato. Add them to a large mixing bowl with the fresh basil leaves.
Step 3: Pour in the sauce, give it a mix, and serve.
Hint: If you don’t have a powerful blender, soak the cashews in warm water for 10 minutes to help soften before blending.
Leftovers
Keep in a sealed container in the fridge for up to 3 days. Or freeze in an airtight container for up to 3 months. Defrost in the fridge. You may need a splash of water to loosen the sauce.
Recipe FAQs
There are a couple of ways to do this! You can make a courgette ribbon salad by peeling the courgette lengthwise into ribbons. Alternatively, you could make a grated courgette salad by grating the courgette.
One of my favourite ways is in a courgette salad! It is absolutely amazing when turned into courgetti and covered in a creamy cashew sauce.
Yes! It just depends on where you live as to what you call it. Courgette comes from the French language while zucchini comes from Italian. Depending on which language you speak and where determines which word you likely use.
You don’t need to! The skin is incredibly healthy and enjoyable. It is very thin and hardly noticeable when used within a recipe.
More Summer Sides to try
Whether you’re hosting a bbq or just going out for a picnic, give these other side dishes a try!
- Mixed Bean Salad
- Dairy Free Potato Salad
- Aubergine Salad
- Chicken Satay Salad
- Zucchini Fritters
- Tuna Pasta Salad
- Chickpea Tuna Salad
- Rocket Salad
- Vegan Quiche
- Beetroot Salad
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Courgette Salad
Ingredients
- 1 large courgette, (spiralized into courgetti)
- 1 large tomato, sliced
- 1 handful fresh basil leaves
Creamy Sauce
- 80 g cashews
- 125 ml milk, (I use unsweetened almond)
- 1 tsp paprika
- 1 tsp dijon mustard
- 1 pinch garlic flakes, (or 1/2 clove)
- salt & pepper
Instructions
- Add all the creamy sauce ingredients into a high speed blender cup and blitz until smooth. If you don't have a powerful blender soak the cashews in warm water for 10 minutes to help soften before blending
- Meanwhile spiralize your courgette, chop the large tomato and add to a large mixing bowl along with the fresh basil leaves
- Pour in the sauce, give it a mix and and serve
Notes
Nutrition
I’m into eating more raw veg but the idea of it!! James’ recipes provide a slant I’d wouldn’t have considered, like spiralizing! So I’m digging my spiralizer out of retirement. Thank you!
Thanks Jay 🙂
How many does this recipe cater for please?
Hey Stella, I would say 2 as a more main dish and 4 as a small side 🙂 enjoy!
Great dish!!
Thank you Gabriella 🙂 so pleased you enjoyed!!