Yeast Free Fig & Zucchini Noodle Salad with Apple Cider Vinaigrette
This vibrant noodle salad is proof that skipping yeast doesn't mean skipping flavor — it's fresh, colorful, and genuinely exciting to eat. Spiralized zucchini stands in for traditional pasta, soaking up a golden apple cider vinaigrette spiked with turmeric, ginger, and honey for a dressing that's bright without relying on any fermented or yeast-derived ingredients. The salting and squeezing step is key: it draws out excess moisture so the noodles stay pleasantly tender rather than watery, and every bite holds onto that punchy dressing. Quartered fresh figs bring a jammy sweetness that plays beautifully against the peppery arugula and fragrant torn basil. It's the kind of salad that looks like it came from a restaurant but comes together in minutes with nothing more than a spiralizer and a whisk. Serve it immediately so the noodles stay lively and the figs hold their shape — this one doesn't like to wait.
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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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