Raw Vegetable Noodle Salad (Printable)

A vibrant mix of spiralized vegetables tossed in zesty sesame-ginger dressing, perfect for light lunches or sides.

# 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 Steps:

01 - Spiralize zucchini, carrot, and cucumber. Thinly slice red bell pepper and green onions. Shred red cabbage and chop 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 well combined.
03 - Pour dressing over the vegetables and toss gently to coat evenly, ensuring all vegetable noodles are well dressed.
04 - Allow the salad to sit for 5 to 10 minutes at room temperature to allow flavors to meld together.
05 - Transfer salad to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and chopped peanuts or cashews if desired. Garnish with additional fresh cilantro.
06 - Serve immediately for optimal texture and freshness of the vegetables.

# Top Tips:

01 -
  • It comes together in 25 minutes flat, no cooking required, which means summer meals that don't heat up your kitchen.
  • The sesame-ginger dressing tastes complicated but relies on pantry staples you probably already have waiting.
  • It's naturally vegan and gluten-free, so it actually works for everyone at your table without feeling like a compromise.
02 -
  • If you spiralize cucumbers too far ahead, they'll release water that dilutes your dressing—add them in the final minute or keep them separate until the last moment.
  • Toasted sesame oil is not the same as regular sesame oil, and using the wrong one will make the entire dressing taste flat and disappointing.
03 -
  • Grate your ginger right over the dressing bowl so you catch all the juices—don't bother peeling it unless you're feeling fancy.
  • Keep your spiralizer sharp and your vegetables cold for the crispest, most uniform noodles.
Go Back