Asian Kazoodle Salad Recipe

Maha is a certified Health and Nutrition Coach and a freelance writer.

She is passionate about cooking, creating recipes, and good health.


  • 2 large zucchini (courgettes), spiralised
  • 1 large accrot, spiralised
  • 150g red cabbage, shredded
  • 50g kale ribbons, massaged
  • 1 red capsicum (pepper), thinly sliced
  • 3 tablespoons chia seeds (black and white)


2 Teaspoons fish sauce

2 tablespoons soy sauce

80ml lime juice

1 tablespoon rice malt syrup

2 teaspoons sesame seeds


  1. Put all the salad ingredients into a large bowl.
  2. Make the dressing by combining all the ingredients in a small jar and shaking well.
  3. Pour the dressing over the salad, and toss to ensure the salad is well coated. Serve immediately and enjoy.