
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 herbs. The dressing is where the magic really happens: a punchy blend of fresh lime juice, lime zest, coconut aminos, and finely grated ginger that comes together in minutes and coats every noodle beautifully. A touch of turmeric adds a gorgeous golden hue and a subtle earthiness without overpowering the citrusy brightness. For anyone avoiding cinnamon, this recipe is a genuinely easy win — the spice drawer stays closed except for turmeric, and every single ingredient is straightforward and easy to verify. Salting the zucchini and letting it drain before dressing is a small but crucial step that keeps the whole bowl from turning watery, so you get that satisfying, noodle-like texture all the way through. Torn mint and extra lime wedges at the table make it feel a little fancy, but honestly it's weeknight-simple from start to finish.
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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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