Lupin Free Ginger-Lime Zucchini Noodle Salad
This bright, crunchy salad is everything you want on a warm day — fresh vegetables, bold citrus, and a dressing that genuinely makes you want to lick the spoon. Spiralized zucchini forms the base, salted and drained so the noodles stay pleasantly firm rather than watery, then tossed with julienned carrots, scallions, and cilantro for color and crunch in every bite. The dressing is where things get exciting: grated ginger, lime juice, lime zest, coconut aminos, turmeric, and a touch of honey come together into something tangy, a little sweet, and deeply aromatic. Every single ingredient here is naturally free from lupin, which can quietly sneak into packaged dressings, noodle blends, and store-bought sauces — so making this from scratch means you stay in full control without sacrificing any flavor. Coconut aminos do a fantastic job standing in for soy-based sauces, bringing that savory depth without any of the usual label-reading stress. The whole thing comes together in one bowl with minimal cooking, making it as practical as it is delicious. Finish with torn mint and a squeeze of fresh lime for a dish that tastes like it took far more effort than it actually did.
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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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