Cashew Free Ginger-Lime Zucchini Noodle Salad
This vibrant, refreshing salad is everything you want on a warm day — light, bright, and packed with crunch from spiralized zucchini, julienned carrots, and fresh scallions. The dressing is where the magic really happens: grated ginger, lime zest, coconut aminos, and a touch of turmeric come together into something tangy, a little earthy, and completely addictive. Salting the zucchini noodles first and squeezing out the excess moisture is a small but crucial step that keeps the whole bowl from turning watery, so the dressing actually clings to every strand. Fresh cilantro and torn mint lift the whole thing with an herby finish that makes it feel almost restaurant-worthy. Tree nut allergies can make Asian-inspired dressings a minefield since many rely on cashew cream or blended nuts for body, but this one builds all its richness from olive oil and bold aromatics — no nuts anywhere in sight. It comes together in one bowl with minimal cooking, making it an easy weeknight win or a crowd-pleasing dish to bring to a summer gathering.
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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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