
This vibrant, refreshing salad is everything you want in a warm-weather dish — bright, tangy, and packed with crunch from spiralized zucchini, julienned carrots, and fresh herbs. The dressing is where the magic happens: grated ginger, lime zest, turmeric, and coconut aminos come together into something bold and deeply flavorful without relying on any processed thickeners or additives. That matters more than you might think, because many bottled dressings and store-bought sauces sneak in stabilizers that people following a carrageenan-free lifestyle need to avoid. Making the dressing from scratch here means you know exactly what's going in — and every ingredient earns its place. Salting the zucchini noodles and letting them drain before tossing is a small step that makes a big difference, keeping the salad from turning watery and ensuring the dressing actually clings to every strand. Finish it with torn mint and a squeeze of fresh lime, and you've got a dish that feels restaurant-worthy with almost zero effort.
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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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