Turkey Free Ginger-Lime Zucchini Noodle Salad
This vibrant, vegetable-forward salad is everything you want on a warm day — bright, fresh, and loaded with crunch. Spiralized zucchini stands in for traditional noodles, soaking up a punchy dressing built from fresh lime juice, grated ginger, coconut aminos, and a hint of turmeric that gives the whole bowl a gorgeous golden glow. Julienned carrots add color and texture, while scallions and cilantro keep every bite lively and aromatic. The simple trick of salting the zucchini and letting it drain before dressing means you get tender noodles without a watery, soggy mess at the bottom of the bowl. Every ingredient here is naturally plant-based and free from any poultry, so there's zero guesswork about what's in your bowl — just clean, whole-food goodness. Torn mint and extra lime wedges at the end are optional but genuinely worth it for that final pop of freshness. It comes together quickly and is the kind of dish that disappears fast at the table.
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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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