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+ servings
Zucchini sweet potato salad vegan gluten-free oil-free

Get the Recipe: Zucchini Sweet Potato Salad (Vegan, Gluten-free, Oil-free)

Enjoy this vegan zucchini sweet potato salad as a light and refreshing side dish that's ready in under 10 minutes! Crunchy, full of flavour and bursting with colour, this is simplicity at its best. Gluten-free & oil-free.


  • 2 medium zucchinis
  • 2 medium sweet potatoes
  • 2 medium carrots
  • 1 small red onion
  • 1 medium bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1 tbsp dried basil
  • ground black pepper, to taste
  • 2 tbsp tamari
  • 1 tbsp maple syrup
  • 1/4 cup Spicy cashew cream


  • Spiraliser (optional)
  • Mixing bowl


  • Spiralise the zucchini, sweet potato and carrots or chop them into match sticks. Transfer to a large mixing bowl together with the red onion, bell pepper and cherry tomatoes. 
  • Add the dried basil, black pepper, tamari and maple syrup. Stir together really well.
  • Thin out the spicy cashew cream by stirring it together with around 1/2 cup water. Pour into the salad and combine before serving.



  • To make it more filling or turn it into a main course, add some quinoa/rice and/or beans/lentils of your choice.
Calories: 173kcal, Carbohydrates: 39g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Sodium: 601mg, Potassium: 962mg, Fiber: 7g, Sugar: 15g, Vitamin A: 22436IU, Vitamin C: 71mg, Calcium: 87mg, Iron: 2mg