Raw Vegetable Noodle Salad (Print Version)

Crisp spiralized vegetables in a tangy sesame-ginger dressing for a fresh, light meal ready in 25 minutes.

# What You 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 fresh lime juice
15 - 1/2 teaspoon red chili flakes, optional

→ Garnish

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

# Directions:

01 - Spiralize the zucchini, carrot, and cucumber. Thinly slice the red bell pepper and green onions. Shred the red cabbage. Chop the 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, freshly grated ginger, maple syrup or honey, minced garlic, lime juice, and chili flakes until well combined.
03 - Pour the dressing over the prepared vegetables and toss gently to coat all ingredients evenly.
04 - Allow the salad to sit for 5 to 10 minutes to permit flavors to meld and vegetables to soften slightly.
05 - Transfer the salad to a serving platter. Sprinkle with toasted sesame seeds and roasted peanuts or cashews if desired. Garnish with additional fresh cilantro as preferred.
06 - Serve immediately to maintain optimal texture and preserve the vibrant freshness of the vegetables.

# Expert Tips:

01 -
  • It tastes better the moment you make it instead of tasting like a punishment for wanting something light and healthy.
  • You can throw it together in the time it takes to complain about being hungry, which is to say about twenty minutes.
  • The dressing is so good you'll find yourself drizzling it on things that definitely weren't on the original plan.
02 -
  • Over-spiralizing vegetables—especially zucchini—turns them into sad noodle mush, so stop when you still see distinct spirals rather than when you've turned a vegetable into vegetable dust.
  • This salad waits for nobody, so if you're making it ahead, keep the dressing separate and toss everything together just before serving, or you'll end up with a bowl of dressed sadness.
03 -
  • If your spiralizer has multiple blade sizes, use the medium one—thin noodles feel fragile and thick ones taste like punishment.
  • Toast your own sesame seeds if you have five minutes and a dry pan, because the flavor difference between toasted and untoasted is the difference between a dish that tastes intentional and one that tastes like you grabbed a container at the store.
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