Raw Vegetable Noodle Salad (Printer-friendly)

Spiralized vegetables in zesty sesame-ginger dressing. A vibrant, refreshing dish ready in 25 minutes.

# What You'll Need:

→ Vegetables

01 - 1 large zucchini, spiralized
02 - 1 large carrot, spiralized
03 - 1 red bell pepper, thinly sliced
04 - 1 cup red cabbage, thinly shredded
05 - 1 cucumber, spiralized
06 - 2 green onions, thinly sliced
07 - 1/4 cup fresh cilantro, chopped

→ Sesame-Ginger Dressing

08 - 3 tablespoons toasted sesame oil
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon low-sodium soy sauce or tamari
11 - 1 tablespoon freshly grated ginger
12 - 1 tablespoon maple syrup or honey
13 - 1 clove garlic, minced
14 - 1 teaspoon lime juice
15 - 1/2 teaspoon chili flakes, optional

→ Garnish

16 - 2 tablespoons toasted sesame seeds
17 - 1/4 cup chopped roasted peanuts or cashews, optional

# How To Make It:

01 - Spiralize zucchini, carrot, and cucumber. Thinly slice red bell pepper and green onions. Shred red cabbage and chop fresh cilantro. Place all prepared vegetables in a large mixing bowl.
02 - In a separate bowl, whisk together sesame oil, rice vinegar, soy sauce or tamari, grated ginger, maple syrup or honey, minced garlic, lime juice, and chili flakes until fully combined.
03 - Pour dressing over vegetables and toss gently until all vegetables are evenly coated with dressing.
04 - Let salad rest for 5 to 10 minutes at room temperature to allow flavors to meld together.
05 - Transfer salad to a serving platter. Sprinkle with toasted sesame seeds and chopped roasted peanuts or cashews if using. Add extra cilantro as desired.
06 - Serve immediately to maintain optimal texture and preserve vegetable freshness.

# Expert Tips:

01 -
  • It comes together faster than you'd think, with zero cooking required and all the satisfaction of a restaurant-quality lunch.
  • The dressing is so versatile it works with whatever vegetables you have on hand, making this recipe feel different every time.
02 -
  • Spiralized vegetables release water as they sit, so if you're not serving immediately, drain them before dressing or your salad will become soggy and sad.
  • The dressing's sweetness is essential for balance, so don't skip or reduce the maple syrup thinking you're cutting calories, because the salad needs that harmony to taste right.
03 -
  • Don't buy pre-minced ginger from a jar; the fresh version takes thirty seconds and tastes like a completely different ingredient.
  • If your spiralizer feels intimidating, just use a vegetable peeler to create long ribbons instead, which honestly feels more elegant anyway.
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