Yeast Free Ginger-Lime Zucchini Noodle Salad
This vibrant, crunchy salad is everything you want on a warm day — bright, fresh, and packed with bold flavor from ginger, lime, and a touch of turmeric. Spiralized zucchini takes center stage, joined by julienned carrots, scallions, and cilantro for a bowl that feels light but genuinely satisfying. The dressing comes together in minutes with coconut aminos standing in for soy sauce, which means you get that savory depth without any fermented ingredients that can be tricky to avoid. Salting the zucchini and letting it drain before tossing is the small but important step that keeps everything from turning watery — a detail that makes a real difference in the final texture. Every ingredient here is naturally free from fermented or leavened components, so there's no label-scanning or substitution stress involved. Finish it with torn mint and a squeeze of fresh lime, and you've got a dish that tastes like it took far more effort than it actually did.
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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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