Dairy Free Ginger-Lime Zucchini Noodle Salad
This bright, crunchy salad is everything you want on a warm day — fresh, zingy, and packed with color from spiralized zucchini, julienned carrots, and a handful of fragrant herbs. The dressing is where the magic happens: grated ginger, lime zest, turmeric, and coconut aminos come together into something bold and deeply savory without a drop of dairy in sight. Coconut aminos do a lot of heavy lifting here, delivering that umami depth you might expect from soy sauce while keeping the ingredient list clean and straightforward. Salting the zucchini noodles and letting them drain before tossing is a smart step that keeps the whole salad from turning watery, so every bite stays vibrant and well-dressed. Scallions and cilantro add sharpness and freshness, and a scatter of torn mint right before serving takes it somewhere almost restaurant-worthy. It comes together with no cooking required, which makes it an ideal option when you want something satisfying without heating up the kitchen.
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!