Emulsifier Free Ginger-Lime Zucchini Noodle Salad
This vibrant, crunchy salad is everything you want on a warm day — bright, zingy, and packed with fresh vegetables that actually make you feel good. The dressing comes together by simply whisking whole, recognizable ingredients: fresh lime juice, grated ginger, coconut aminos, olive oil, turmeric, and a touch of honey. There are no store-bought sauces or bottled dressings to worry about, which means no hidden additives or emulsifying agents sneaking into your meal. Salting the zucchini noodles first and pressing out the excess moisture is a small but smart step that keeps the whole dish from turning watery, so the dressing clings beautifully to every strand. The carrots add a satisfying bite, the scallions bring a gentle sharpness, and the cilantro and optional mint lift the whole bowl with herby freshness. It comes together quickly and is the kind of dish that looks far more impressive than the effort involved — ideal for a light lunch or a colorful side at dinner.
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!