Asian zucchini noodle salad with vegan miso dressing

Step 1

Mix all the dressing ingredients together in a small bowl. Add a splash of water (about a tablespoon) to achieve a pourable consistency.

Step 2

Turn zucchini flesh (skip the seedy / watery centre) into zoodles using a julienne peeler (I used this one), a spiralizer or a regular speed peeler and then cut them into thin strips with a knife.

Step 3

Grab a large plate or bowl. Place lettuce leaves on first, scatter zoodles and shredded cabbage on top. Place cucumber and nectarine slices on top. Scatter spring onion greens on last.

Step 4

Dot the salad with the dressing you prepared in step Finally scatter fresh herbs, crushed nuts and black sesame seeds on top. Consume straight away.