Capsaicin Free Ginger-Lime Zucchini Noodle Salad
This bright, refreshing salad is everything you want in a warm-weather dish — light, vibrant, and packed with crunch from spiralized zucchini, julienned carrots, and fresh scallions. The dressing is where things really sing: a punchy blend of fresh lime juice, lime zest, coconut aminos, grated ginger, and a touch of honey that comes together in minutes and coats every noodle beautifully. A pinch of ground turmeric adds a warm, golden hue and subtle earthiness without any heat, making this a genuinely bold-tasting dish that anyone avoiding capsaicin can enjoy without compromise. So many "zesty" or "Asian-inspired" dressings sneak in chili flakes, sriracha, or sambal — this one delivers all the complexity and brightness without a single spicy ingredient in sight. The salting-and-draining step for the zucchini is a small but smart move that keeps the noodles from going watery and ensures the dressing actually clings rather than pooling at the bottom of the bowl. Fresh cilantro and optional torn mint finish things off with an herby lift that makes the whole salad feel restaurant-worthy. It's the kind of dish that looks impressive on the table but comes together with almost no effort.
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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.
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