This salad is dominated, in a good way, by orange. It features an orange-soy-ginger dressing as well as orange segments. A scattering of cashews rounds out the dish and I also included tofu (ginger flavoured for good measure) that I enjoyed in the mix. If you left the tofu off this would be a nice side dish but with it you can easily consume the salad as a main meal.
My tofu was the new-ish sweet ginger tofu made by Cauldron foods. If you aren't in the UK or don't have access to that, any marinated tofu would work, although one that compliments an orange-soy-ginger dressing would obviously be best.
Zucchini noodles with orange and cashews
A light and summery salad that serves 1 if using tofu, or 2-4 as a side without it
Author: Bite-sized thoughts
1 medium zucchini (courgette), spiralised
1 tsp soy sauce
1 tsp grated fresh ginger
Small handful of cashews
Tofu, marinated to suit, optional
Place the spiralized zucchini noodles in a bowl.
Juice half the orange and whisk together with the soy sauce and grated ginger. Pour over the zucchini noodles. Cut the remaining half an orange into segments and sprinkle over the noodles, along with the cashews. Add the tofu if using.
Do you recreate your own recipes regularly?