Celery Free Ginger Zucchini Noodles
Spiralized zucchini gets a serious glow-up here, tossed in a fragrant sauce built on coconut oil, fresh garlic, grated ginger, and a touch of turmeric for that warm, golden color. The sauce comes together with coconut aminos, apple cider vinegar, and honey — a combination that hits savory, tangy, and just barely sweet all at once. One key technique makes all the difference: salting the noodles and squeezing out the moisture before they hit the pan, so you get tender strands that actually hold onto the sauce instead of turning watery. The whole thing comes together in a single skillet in just a few minutes, making it as practical as it is impressive. Scallions and fresh cilantro on top add a bright, herby finish that pulls everything together. Every ingredient here is naturally free of celery and celery derivatives, so there's no label-scanning or substitution stress — just a clean, vibrant bowl you can feel good about. It works beautifully as a light main or a side alongside your favorite protein.
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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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