Mushroom Free Ginger-Lime Zucchini Noodle Salad
This vibrant, refreshing salad is everything you want on a warm day — bright, tangy, and packed with crunch from spiralized zucchini, julienned carrots, and fresh scallions. The dressing is where the real magic happens: grated ginger, lime zest, coconut aminos, and a touch of turmeric come together into something bold and deeply flavorful without a single drop of soy sauce or anything to second-guess. Salting the zucchini noodles first and squeezing out the excess moisture is a small but crucial step that keeps the whole dish from turning watery, so the dressing actually clings and coats every strand. Coconut aminos give it that savory, umami-forward depth you'd expect from a great Asian-inspired dressing, and the honey rounds out the acidity just enough. Fresh cilantro and optional torn mint make it feel like something you'd order at a restaurant, not just throw together on a weeknight. Every ingredient here is naturally free of fungi and fungal derivatives, so there's no label-reading stress — just clean, whole-food cooking from start to finish. Serve it immediately for the best texture, with extra lime wedges on the side for anyone who wants an extra hit of citrus.
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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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