Xanthan Gum Free Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
This vibrant noodle salad is a stunning collision of sweet, peppery, and bright — fresh figs bring jammy richness, baby arugula adds a bold bite, and zucchini ribbons give the whole thing a satisfying, slurpable texture without a single grain of flour or stabilizer in sight. The dressing is where things really sing: apple cider vinegar, honey, turmeric, and ginger whisk together into a golden, warmly spiced vinaigrette that clings beautifully to the noodles. Many store-bought dressings and packaged salad kits sneak in thickeners that can be a problem for anyone avoiding xanthan gum, but every ingredient here is whole and straightforward — nothing hidden, nothing processed. Salting the zucchini and squeezing out the excess moisture before dressing is the key move that keeps this from turning watery, so the vinaigrette stays punchy and concentrated rather than diluted. Torn basil and optional fresh mint layer in an herby freshness that makes the whole bowl feel almost luxurious. It comes together quickly and requires no cooking, making it an ideal choice for warm evenings when you want something light but genuinely satisfying. Serve it immediately so the noodles stay lively and the figs hold their shape.
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Learn more →Ingredients
4 servings
For the salad
- 3 medium zucchini (about 1 ½ lb total), ends trimmed
- ½ tsp fine sea salt
- 8 fresh figs, quartered
- 2 cups baby arugula
- ¼ cup fresh basil leaves, torn
For the vinaigrette
- 3 tbsp apple cider vinegar
- 3 tbsp extra-virgin olive oil
- 1 tbsp honey
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 1 small clove garlic, finely grated
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Spiralize the zucchini into long noodles using a spiralizer, or draw a vegetable peeler lengthwise along each zucchini to create wide ribbons. Place the noodles in a colander set over the sink, toss with 1/2 tsp salt, and let stand for 10 minutes until the noodles have released some moisture and softened slightly.
- 2
While the zucchini drains, whisk together the apple cider vinegar, olive oil, honey, turmeric, ginger, garlic, and 1/4 tsp salt in a small bowl until the honey is fully dissolved and the dressing is uniform in color.
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