Mustard Free Ginger-Lime Zucchini Noodle Salad
This bright, refreshing salad is everything you want in a warm-weather dish — light, vibrant, and packed with crunch from julienned carrots and tender zucchini noodles. The dressing is where the magic happens: fresh lime juice, grated ginger, coconut aminos, and a touch of honey come together into something tangy, a little sweet, and deeply aromatic. Salad dressings are one of the sneakiest places to encounter mustard, whether as an emulsifier in bottled vinaigrettes or as a background note in pre-made sauces — so making your own from scratch here is a genuine win. Every ingredient in this dressing is straightforward and easy to verify, giving you full control over what goes into the bowl. Salting the zucchini and letting it drain before tossing is a small but smart step that keeps the noodles from going watery and diluting all those bold flavors. Fresh cilantro and optional torn mint lift the whole thing with an herby finish that feels almost restaurant-worthy. Serve it immediately for the best texture, or prep the components ahead and dress it just before eating.
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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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