This bright, crunchy salad is everything you want on a warm day — fresh vegetables, bold citrus, and a dressing that hits all the right notes. Spiralized zucchini stands in beautifully for traditional noodles, soaking up a punchy lime-ginger vinaigrette made with coconut aminos, turmeric, and a touch of honey. The trick of salting the zucchini first and squeezing out the excess moisture means your noodles stay pleasantly firm rather than turning soggy under the dressing. Julienned carrots add color and crunch, while scallions and cilantro keep every bite feeling fresh and lively. Because the dressing is built entirely from whole, recognizable ingredients, there's no need to scrutinize labels for hidden grain-based additives that can sneak into bottled sauces. It comes together in one bowl with minimal fuss, making it an easy weeknight option or a standout dish to bring to a gathering. Finish it with torn mint and a squeeze of extra lime for a little extra lift.
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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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