Black Pepper Free Ginger-Lime Zucchini Noodle Salad
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.
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!