Raw Vegetable Noodle Salad (Printable)

Colorful spiralized vegetables with a fragrant sesame-ginger dressing. Vegan, gluten-free, and ready in 25 minutes.

# Ingredient List:

→ 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

# 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 fully combined.
03 - Pour dressing over the prepared vegetables and toss gently to distribute evenly, ensuring all noodles and vegetables are well coated.
04 - Allow the salad to rest for 5 to 10 minutes at room temperature to permit flavors to meld and infuse throughout.
05 - Transfer salad to a serving platter and sprinkle with toasted sesame seeds and roasted nuts if desired. Add extra cilantro as garnish.
06 - Serve immediately to preserve optimal texture and vibrant flavors.

# Expert Advice:

01 -
  • It turns ordinary vegetables into something exciting and fun to eat, especially if you're bored of the same old salads.
  • The dressing is so good you'll want to make a double batch and keep it in the fridge for everything.
  • You can prep it in under half an hour and it feels fancy enough to serve to guests.
  • It's completely adaptable based on what's in your fridge or what's on sale at the market.
02 -
  • If you spiralize the cucumber without removing the seeds, the salad can get watery fast, so scoop them out first or use an English cucumber.
  • The dressing tastes better if you make it a few hours ahead and let it sit in the fridge so the garlic and ginger mellow out.
  • Don't toss the salad with dressing more than 20 minutes before serving or the vegetables will start to wilt and lose their crunch.
03 -
  • Toast your sesame seeds in a dry skillet over medium heat for a few minutes until golden and fragrant, it makes a huge difference.
  • Use a microplane to grate the ginger so it practically melts into the dressing instead of leaving fibrous bits behind.
  • If you don't have a spiralizer, use a julienne peeler or just slice everything as thin as possible with a sharp knife.
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