Gelatin Free Ginger-Lime Zucchini Noodle Salad
This vibrant, crunchy salad is everything you want in a warm-weather dish — bright, zippy, and packed with fresh vegetables that actually make you feel good. Spiralized zucchini forms the base, salted and pressed to remove excess moisture so the noodles stay pleasantly firm rather than watery. The dressing is where things really come alive: fresh lime juice, grated ginger, coconut aminos, and a touch of turmeric create a bold, layered flavor that coats every strand. Julienned carrots and sliced scallions add color and crunch, while cilantro and optional torn mint keep things fresh and aromatic. Many packaged dressings and store-bought noodle salads sneak in thickeners or stabilizers that can be hard to vet, so making this entirely from scratch means every ingredient is exactly what it says it is. The whole thing comes together in one bowl with a quick whisk and a toss, making it as easy to pull off as it is impressive to serve.
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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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