Seeds Free Ginger-Lime Zucchini Noodle Salad
This bright, refreshing salad is everything you want on a warm day — light, vibrant, and packed with crunch from spiralized zucchini, julienned carrots, and fresh herbs. The dressing is where the magic happens: grated ginger, lime zest, turmeric, and coconut aminos come together into something tangy, a little earthy, and completely addictive. Many store-bought dressings and Asian-inspired sauces sneak in sesame oil or tahini, making them a minefield for anyone avoiding seeds — here, every single ingredient is straightforward and clean. The trick of salting the zucchini noodles and letting them drain first means you get a satisfying, slightly firm texture instead of a watery mess at the bottom of your bowl. Scallions and cilantro add freshness throughout, while optional torn mint at the end takes the whole thing to another level. It comes together quickly, requires no cooking, and is just as good for a casual lunch as it is alongside grilled protein at dinner.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!