Alpha Gal Friendly Ginger-Lime Zucchini Noodle Salad
This vibrant, crunchy salad is everything you want on a warm day — bright citrus, a little heat from fresh ginger, and a rainbow of vegetables that somehow feel both light and satisfying. The dressing comes together in minutes by whisking lime juice, lime zest, coconut aminos, olive oil, turmeric, and honey into something genuinely crave-worthy. Coconut aminos stand in beautifully for soy sauce here, keeping the umami depth without any mammalian-derived additives that can be tricky to navigate when avoiding alpha-gal triggers. Salting the zucchini noodles first and squeezing out the excess moisture is the small but crucial step that keeps everything from turning watery — your dressing actually clings instead of pooling at the bottom of the bowl. Julienned carrots and scallions add color and crunch, while fresh cilantro and optional torn mint push the whole thing into seriously fresh territory. Every ingredient is plant-based or clearly labeled, so there's no second-guessing labels or worrying about hidden animal-derived additives sneaking into your meal. Serve it immediately with extra lime wedges and you've got a dish that tastes like it took way more effort than it actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 4 medium zucchini (about 2 lb total)
- ½ tsp salt
- 2 medium carrots, peeled and julienned or coarsely grated
- 4 scallions, thinly sliced
- ¼ cup fresh cilantro leaves
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp coconut aminos
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp lime zest
- ½ tsp ground turmeric
- 1 tsp honey
- ¼ tsp salt
For serving
- 2 tbsp fresh mint leaves, torn (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Spiralize the zucchini into noodles using a spiralizer, or cut into thin ribbons with a julienne peeler. Place the noodles in a colander set over the sink, toss with 1/2 tsp salt, and let stand for 10 minutes until the zucchini has released some of its moisture.
- 2
While the zucchini drains, whisk together the lime juice, lime zest, coconut aminos, olive oil, grated ginger, turmeric, honey, and 1/4 tsp salt in a small bowl until smooth and fully combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!