Chestnut Free Ginger-Lime Zucchini Noodle Salad
This vibrant, refreshing salad is everything you want on a warm day — bright, tangy, and packed with crisp vegetables that practically crunch through the screen. Spiralized zucchini forms the base, salted and squeezed to keep things from getting watery, then tossed with julienned carrots, scallions, and fresh cilantro for a bowl that's as colorful as it is satisfying. The dressing is where the magic happens: grated ginger, lime juice, lime zest, coconut aminos, and a touch of turmeric come together into something bold and deeply aromatic. A drizzle of honey rounds out the heat and acidity without tipping into sweetness. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient is straightforward, whole, and easy to verify at a glance. Torn mint and extra lime wedges at the end are optional but genuinely worth it, adding one more layer of freshness to an already lively dish. It comes together quickly and tastes like something you'd order at a restaurant, not something you threw together on a weeknight.
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!