
This bright, refreshing salad is everything you want on a warm day — light, vibrant, and packed with bold flavor from every angle. Spiralized zucchini stands in for traditional noodles, and after a quick salting and squeeze to draw out excess moisture, it holds up beautifully against the punchy ginger-lime dressing. That dressing is the real star: fresh lime juice and zest, coconut aminos, grated ginger, and a touch of turmeric come together into something tangy, savory, and just a little golden. Julienned carrots add crunch and color, while scallions and cilantro keep things fresh and herby all the way through. It comes together in minutes with no cooking required, making it an ideal weeknight side or a light lunch that feels anything but boring. Optional torn mint and extra lime wedges at the table let everyone dial up the brightness to their liking. Tree nut concerns are completely off the table here — every ingredient is straightforward and clean, so you can focus entirely on enjoying the food.
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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.
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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