Eggless Ginger-Lime Zucchini Noodle Salad
This bright, refreshing salad is everything you want on a warm day — light, vibrant, and packed with bold flavor from fresh ginger, lime, and a touch of turmeric. Zucchini noodles stand in for traditional pasta, and the simple trick of salting and draining them first means you get satisfying, tender strands instead of a watery mess. The dressing comes together in minutes with coconut aminos, citrus, and a drizzle of honey, delivering a savory-tangy punch that coats every ribbon and julienned carrot beautifully. Scallions and cilantro add freshness, while optional torn mint takes the whole bowl somewhere almost tropical. Because the recipe is built entirely around vegetables, aromatics, and pantry staples, there's no need to swap or second-guess a single ingredient — it's naturally free of eggs from the ground up, not an afterthought. Serve it immediately for the best texture, or keep the dressing separate if you're prepping ahead for lunches during the week.
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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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