Vegetarian Ginger-Lime Zucchini Noodle Salad
This bright, crunchy salad is everything you want when the weather warms up and you're craving something fresh without turning on the oven. Spiralized zucchini stands in for traditional noodles, giving you that satisfying tangle with a fraction of the heaviness — and salting the noodles first draws out excess moisture so the dressing actually clings instead of pooling at the bottom of the bowl. The dressing is where things really sing: fresh lime juice and zest, grated ginger, a touch of turmeric, and coconut aminos come together into something bold, tangy, and a little unexpected. Julienned carrots add color and crunch, while scallions and cilantro keep every bite lively. It comes together quickly and relies entirely on produce, pantry staples, and a good whisk — no meat, no dairy, no fuss. Torn mint and extra lime wedges at the table are optional but genuinely worth it if you have them on hand. This is the kind of salad that converts skeptics.
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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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