Carrageenan Free Ginger Zucchini Noodles
Zucchini noodles get a serious upgrade here, tossed in a fragrant sauce built from coconut oil, fresh ginger, garlic, and golden turmeric. The coconut aminos bring a savory, slightly sweet depth that ties everything together, balanced by a touch of apple cider vinegar and honey. Every ingredient in this dish is whole and straightforward — no thickeners, no stabilizers, no additives hiding in a sauce packet — which makes it a genuinely clean option when you're being careful about what goes into your food. The technique matters too: salting and pressing the zucchini before cooking pulls out excess moisture so the noodles stay tender-crisp instead of watery and limp. A quick toss in the hot skillet lets the sauce reduce and cling to every strand, giving you restaurant-worthy results in just a few minutes. Finish with scallions and fresh cilantro and you've got a vibrant, colorful bowl that looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 4 medium zucchini (about 2 lb total)
- ½ tsp fine sea salt
For the sauce
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- 3 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 1 tsp honey
For serving
- 2 scallions, thinly sliced (optional)
- 1–2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Place the spiralized zucchini noodles in a colander, toss with the salt, and let stand for 5 minutes. Squeeze the noodles firmly in a clean kitchen towel or press with paper towels until most of the released moisture is removed — the noodles should feel noticeably drier and no longer slick.
- 2
In a small bowl, whisk together the coconut aminos, apple cider vinegar, and honey until the honey dissolves. Set aside.
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