
This vibrant, refreshing salad is built entirely on whole, naturally grain-free ingredients, so there's no need to scan labels or second-guess anything on the list. Spiralized zucchini stands in beautifully for traditional noodles, giving you that satisfying tangle without any of the grains that can make salads like this off-limits. The dressing is where things really sing — bright lime juice and zest, freshly grated ginger, a touch of turmeric, and coconut aminos come together into something bold, tangy, and a little bit addictive. Salting the zucchini and letting it drain before dressing is a small but crucial step that keeps everything from turning watery, so each bite stays crisp and well-coated. Julienned carrots and sliced scallions add color and crunch, while fresh cilantro and optional mint push the whole bowl into seriously craveable territory. It comes together quickly, requires no cooking, and tastes like something you'd order at a restaurant and immediately want to recreate at home.
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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.
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.
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