Raw Vegetable Noodle Salad (Printable Version)

Spiralized vegetables in zesty sesame-ginger dressing. A vibrant, refreshing dish perfect for light lunches.

# 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 chili flakes, optional

→ Garnish

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

# Directions:

01 - Spiralize zucchini, carrot, and cucumber. Thinly slice red bell pepper and green onions. Shred red cabbage finely. Chop cilantro. Combine 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 emulsified.
03 - Pour dressing over vegetables in the mixing bowl. Gently toss to ensure all components are evenly coated with dressing.
04 - Allow salad to rest for 5 to 10 minutes at room temperature to permit flavors to meld together.
05 - Transfer salad to serving platter. Sprinkle with toasted sesame seeds, roasted nuts if using, and additional fresh cilantro.
06 - Present immediately while vegetables maintain optimal texture and crispness.

# Expert Advice:

01 -
  • It comes together in under 30 minutes with zero cooking required, so it's perfect when you want something fresh without heating up your kitchen.
  • The sesame-ginger dressing is so good you'll find yourself making extra to drizzle over everything for days.
  • It actually tastes better after sitting for a few minutes, which means you can prep it ahead and let the flavors get cozy together.
02 -
  • Don't spiralize your vegetables too far ahead—zucchini especially releases water and gets soggy if left sitting naked in a bowl for more than an hour.
  • The dressing is strong by design, so you might think it's too intense straight from the bowl, but it mellows beautifully once it coats all those vegetables.
  • If your spiralizer seems to be making mush instead of noodles, your vegetables are too soft; always choose the firmest ones you can find at the market.
03 -
  • Buy pre-toasted sesame seeds and save yourself the step of toasting them yourself, and always taste them before using—rancid sesame is a disappointment you don't want to discover halfway through a meal.
  • If you're making this for someone with nut allergies, the salad stands perfectly well on its own without the peanuts or cashews; the dressing and vegetables are plenty satisfying.
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