This bright, refreshing salad is everything you want on a warm day — light, vibrant, and packed with crunch from spiralized zucchini, julienned carrots, and fresh scallions. The dressing is where the real magic happens: grated ginger, lime juice, lime zest, coconut aminos, and a touch of turmeric come together into something tangy, a little earthy, and completely addictive. For anyone avoiding black pepper, salad dressings and Asian-inspired sauces can be a minefield, but every ingredient here is naturally free of it without any awkward substitutions or flavor compromises. Salting the zucchini noodles and letting them drain before tossing is a smart step that keeps the whole bowl from turning watery — your dressing actually clings instead of pooling at the bottom. Fresh cilantro and optional torn mint add an herby lift that makes the whole dish feel restaurant-worthy. It comes together quickly, requires no cooking, and is the kind of recipe you'll find yourself making on repeat all season long.
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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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