Gluten 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 shower of 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 soy sauce or any grain-based ingredient in sight. Coconut aminos is the key swap here — it delivers that umami depth you'd expect from a classic Asian-inspired dressing while keeping the whole dish naturally free of gluten and wheat. Salting the zucchini noodles and letting them drain before tossing is a small but crucial step that keeps the salad from turning watery, so the dressing actually clings to every strand. Scallions and cilantro add freshness throughout, and a handful of torn mint at the end takes it somewhere almost tropical. It comes together quickly with no cooking required, making it an ideal weeknight side or a light lunch that feels genuinely satisfying. Serve it right away with extra lime wedges for a little extra brightness at the table.
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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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