Raw Vegetable Noodle Salad (Printable)

Spiralized vegetables with zesty sesame-ginger dressing. Fresh, light, and ready in 25 minutes.

# What You'll Need:

→ Vegetables

01 - 1 large zucchini, spiralized
02 - 1 large carrot, spiralized
03 - 1 red bell pepper, thinly sliced
04 - 1 cup red cabbage, thinly shredded
05 - 1 cucumber, spiralized
06 - 2 green onions, thinly sliced
07 - 1/4 cup fresh cilantro, chopped

→ Sesame-Ginger Dressing

08 - 3 tablespoons toasted sesame oil
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon low-sodium tamari
11 - 1 tablespoon freshly grated ginger
12 - 1 tablespoon maple syrup
13 - 1 clove garlic, minced
14 - 1 teaspoon lime juice
15 - 1/2 teaspoon chili flakes, optional

→ Garnish

16 - 2 tablespoons toasted sesame seeds
17 - 1/4 cup chopped roasted cashews, optional

# Directions:

01 - Spiralize zucchini, carrot, and cucumber. Thinly slice red bell pepper and cabbage. Slice green onions and chop cilantro. Place all prepared vegetables in a large mixing bowl.
02 - In a separate bowl, whisk together sesame oil, rice vinegar, tamari, grated ginger, maple syrup, minced garlic, lime juice, and chili flakes until fully emulsified.
03 - Pour dressing over vegetables and toss gently to coat evenly, ensuring all noodles are well incorporated.
04 - Allow salad to rest for 5 to 10 minutes at room temperature, permitting flavors to meld and vegetables to soften slightly.
05 - Transfer to a serving platter and sprinkle with toasted sesame seeds and cashews. Add additional cilantro if desired.
06 - Serve immediately for optimal texture and fresh flavor profile.

# Expert Tips:

01 -
  • It's ready in 25 minutes flat, no cooking required, so you can make it on your laziest weeknight.
  • The sesame-ginger dressing tastes like a restaurant secret but comes together in one bowl with ingredients you probably have.
  • It stays fresh in the fridge for days, which means you've got lunch sorted before the week even starts.
02 -
  • Spiralize your cucumber last and add it right before serving, because it releases water and will make your salad mushy if it sits in the dressing too long.
  • Taste your dressing before it meets the vegetables—the lime juice and soy sauce are what pull all the flavors into focus, so don't be shy with either one.
03 -
  • Buy a spiralizer that feels good in your hand because you'll actually use it—the ones that grip awkwardly end up in drawers next to the ice cream maker.
  • Toast your sesame oil lightly in a dry pan for thirty seconds before whisking into the dressing if you want the flavor to be even more pronounced and nutty.
Go back