Raw Vegetable Noodle Salad

My spiralizer sat unused in a kitchen drawer for months until a sweltering July afternoon when I couldn't bear the thought of cooking anything warm. I grabbed a zucchini almost out of desperation, gave it a few turns, and suddenly had this pile of delicate noodles waiting for something bold and bright. That first bite of this sesame-ginger salad—cold, zingy, alive with ginger—made me wonder why I'd waited so long to pull out that tool.

I made this for my coworker Sarah who'd been mentioning she was tired of the same sad desk lunches, and watching her face light up when she tasted it reminded me that simple food done right can genuinely change someone's day. She asked for the recipe three times and later told me she'd made it five times already, which felt like the highest compliment anyone could give me.

Ingredients

• Large zucchini, spiralized: The backbone of this salad, zucchini stays crisp and picks up dressing beautifully without becoming mushy.
• Large carrot, spiralized: Adds natural sweetness and a slight crunch that keeps everything textured.
• Red bell pepper, thinly sliced: Brings a crisp bite and those gorgeous pops of color that make you want to eat it.
• Red cabbage, thinly shredded: The unsung hero that adds almost a meaty substance to balance the delicate noodles.
• Cucumber, spiralized: Keeps the whole thing refreshing and cool, almost like biting into summer.
• Green onions, thinly sliced: A whisper of onion flavor without any harshness or overwhelm.
• Fresh cilantro, chopped: If you love cilantro, this is your moment; if you don't, just skip it without guilt.
• Toasted sesame oil: This isn't the time to skimp or use regular sesame oil—the toasted version has that deep, nutty soul the whole salad needs.
• Rice vinegar: Milder and sweeter than most vinegars, it lets the other flavors shine instead of taking over.
• Low-sodium soy sauce or tamari: Use tamari if you're keeping things gluten-free and want to feel confident about it.
• Freshly grated ginger: Fresh ginger tastes like a completely different ingredient than jarred, trust me on this.
• Maple syrup or honey: Just a touch to round out the dressing and stop it from feeling too sharp.
• Garlic, minced: One clove is enough—more and you'll overpower everything else you've carefully layered.
• Lime juice: A squeeze of brightness that ties the whole thing together.
• Chili flakes, optional: Add them if you like heat, skip them if you want to taste every other element clearly.
• Toasted sesame seeds: Scattered on top, these add texture and that toasted nutty note that feels intentional and considered.
• Roasted peanuts or cashews, optional: These turn a side salad into something more substantial if you're eating it as your main.

Instructions

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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Spiralize and slice everything:

Take your time here, as uneven cuts mean uneven texture in your final salad. Pat everything dry as you go—any excess moisture will dilute your dressing later.

Whisk the dressing together:

In a separate bowl away from the vegetables, whisk every ingredient until the maple syrup dissolves and everything looks glossy and emulsified. Taste it before adding it to the salad so you know exactly what you're working with.

Combine vegetables and dressing:

Toss gently but thoroughly, making sure every strand of noodle gets coated in that sesame-ginger magic. This is the moment where it all comes together.

Let it sit:

Give it 5 to 10 minutes for the vegetables to relax and the flavors to become friends instead of strangers. You'll notice the vegetables releasing a little liquid, which actually helps distribute the dressing further.

Plate and garnish:

Transfer to a platter or individual bowls, then scatter those sesame seeds and nuts across the top right before serving. The garnish isn't decoration—it's where the last burst of texture and richness lives.

Serve immediately:

The vegetables stay best when they're still mostly crisp, though honestly this salad is delicious at room temperature too if you've made it ahead.

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There's something almost meditative about spiralizing vegetables—the repetitive motion, the satisfying way the long strands pile up, the quiet control of it all. I've found myself making this salad on days when I need something restorative, both to eat and to make.

Why Spiralized Vegetables Feel Different

There's psychology in how our food looks and feels on the plate, and spiralized vegetables somehow trick your brain into thinking you're eating something lighter and more elegant than chopped vegetables in a bowl. The long strands twist around your fork, the dressing clings differently, and somehow eating feels like the main event instead of something you're doing while checking emails. It's the same vegetables you've always eaten, just presented in a way that makes you slow down.

Making It Heartier or Lighter

This salad lives in that beautiful middle ground where it works as a light lunch on its own or as a substantial side next to grilled fish or chicken. If you want to make it a full dinner for yourself, add some baked tofu or edamame for protein, or toss in some cooked quinoa to make it stick to your ribs longer. The dressing is forgiving enough to handle whatever additions you want to layer in without losing its essential character.

Storage and Next Day Eating

This is one of those rare salads that actually tastes better on day two when the vegetables have relaxed and absorbed more of that sesame-ginger depth. Keep the dressed salad in a container in the fridge for up to two days, though I'll admit it's also delicious at room temperature if you need to pack it for a picnic or day out.

• If you're making it ahead for lunch, keep the dressing separate and dress it right before eating to preserve maximum crispness.
• Any leftovers can be warmed slightly in a pan if you want something more comforting, though it's just as good cold.
• The dressing keeps on its own for about a week, so you can make extra and use it on other vegetables or grains throughout the week.

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This salad has become my go-to answer for those moments when I want to eat something that feels nourishing and intentional but doesn't require a recipe I need to study. It's the kind of dish that keeps you coming back because it's reliable, bright, and somehow always exactly what you needed that day.

Recipe Questions

→ What vegetables work best for spiralizing?

Zucchini, carrots, yellow squash, cucumber, daikon radish, and beetroot spiralize beautifully. Firmer vegetables like sweet potato and butternut squash also work well but may require slightly more pressure on the spiralizer.

→ How long does this salad stay fresh?

Best enjoyed within 2-3 hours of dressing. For meal prep, store vegetables and dressing separately, then combine just before serving. The dressed salad keeps in the refrigerator for up to 24 hours, though vegetables will soften.

→ Can I make this sesame-ginger dressing ahead?

Absolutely. The dressing keeps refrigerated in an airtight container for up to one week. The flavors actually develop and meld over time, making it taste even better after a day or two.

→ What can I substitute for soy sauce?

Coconut aminos work well as a soy-free alternative with a slightly sweeter profile. For a different flavor profile, try fish sauce (adds umami) or additional rice vinegar with a pinch of salt.

→ How do I add more protein to this dish?

Baked tofu, edamame, shredded cooked chicken, or grilled shrimp pair perfectly. Chickpeas, white beans, or even hemp seeds sprinkled on top also boost protein while keeping it plant-based.

→ Is a spiralizer necessary?

Not essential—you can use a julienne peeler, mandoline, or sharp knife to cut vegetables into thin matchsticks. The texture will be slightly different but equally delicious.