Raw Vegetable Noodle Salad (Print Version)

Spiralized vegetables with zesty sesame-ginger dressing for a refreshing, light meal 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. Transfer all prepared vegetables to a large mixing bowl.
02 - In a separate bowl, whisk together toasted sesame oil, rice vinegar, soy sauce or tamari, grated ginger, maple syrup or honey, minced garlic, lime juice, and chili flakes until well combined.
03 - Pour the dressing over the vegetables and toss gently to coat evenly, ensuring all noodles are well dressed.
04 - Let the salad sit for 5 to 10 minutes at room temperature to allow the flavors to meld and the vegetables to soften slightly.
05 - Transfer the salad to a serving platter. Sprinkle with toasted sesame seeds and chopped nuts if using. Garnish with additional fresh cilantro if desired.
06 - Serve immediately to maintain optimal texture and preserve the fresh, vibrant qualities of the vegetables.

# Expert Tips:

01 -
  • It comes together in 25 minutes flat, which means you can actually make it on a Tuesday night without drama.
  • The dressing is so good you'll find yourself making extra just to drizzle over leftovers or roasted tofu.
  • It feels indulgent and restaurant-quality, but costs a fraction of what you'd pay ordering it.
02 -
  • If you dress this salad more than a couple hours ahead, the cucumber releases water and everything gets limp—spiralize it fresh or add it at the last minute.
  • The dressing actually gets better and more harmonious as it sits, so make it ahead if you want, but combine everything only when you're ready to eat or within an hour of serving.
03 -
  • Pat your spiralized vegetables dry with a clean kitchen towel before dressing—moisture is the enemy of crisp noodles.
  • Taste the dressing before you dress the salad and adjust the lime juice or soy sauce to your preference; this takes 10 seconds and makes a huge difference.
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