Smoky Summer Vegetable Tangle
Serves: 4-6
for the smoky sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon tamari
  • juice of 1 lemon
  • ¼ teaspoon sriracha/hot sauce of choice
  • 2-3 garlic cloves - minced
for the tangle
  • 1-2 small to medium firm zuchini - sliced into noodles using a julienne peeler, spiralizer or mandoline (I use this one)
  • 1 medium carrot - shaved into ribbons with a vegetable peeler
  • ½ tablespoon plus 1 teaspoon neutral coconut oil - divided
  • 1 shallot - chopped
  • ½ lb crimini mushrooms - sliced
  • tamari for drizzling - to taste
  • 2 large handfuls young green beans - strings removed if present
  • juice of ½ lemon
  • handful parsley leaves - chopped (optional)
  • salad greens and/or microgreens
  • few tablespoons chopped hazelnuts or almonds - toasted if preferred
to make the smoky sauce
  1. Combine all ingredients in a small bowl and whisk until smooth. Set aside.
to make the tangle
  1. Combine zucchini and carrots in a large mixing bowl or platter. Set aside.
  2. Warm ½ tablespoon coconut oil over medium heat in a large saute pan. Add shallot and saute for 5 minutes. Add mushrooms and saute for another 5-7 minutes, until they begin to brown. Lightly drizzle with tamari and stir around until absorbed. Add the sauteed mushrooms and shallot to the zucchini and carrots.
  3. Warm the remaining 1 teaspoon coconut oil over medium heat in the same saucepan. Add green beans and saute for 2-3 minutes, until bright green and blistered in places. Squeeze lemon juice over beans and lightly drizzle with tamari. Cook for another 1-2 minutes, until liquid is evaporated and beans are crisp-tender. Add to the bowl with the vegetables.
  4. Add parsley, if using, and salad greens and/or microgreens. Drizzle the smoky sauce over vegetables. Toss to coat and sprinkle with chopped nuts. Serve immediately. You can also store the tangle in the refrigerator for up to 3 days. The vegetables will become marinated and delicious in a new way.
Recipe by Golubka Kitchen at