Raw Vegetable Noodle Salad (Printable Version)

Crisp spiralized vegetables with tangy sesame-ginger dressing, 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 soy sauce or tamari
11 - 1 tablespoon freshly grated ginger
12 - 1 tablespoon maple syrup or honey
13 - 1 clove garlic, minced
14 - 1 teaspoon fresh lime juice
15 - 1/2 teaspoon chili flakes, optional

→ Garnish

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

# Step-by-Step Directions:

01 - Spiralize zucchini, carrot, and cucumber. Thinly slice red bell pepper and green onions. Shred red cabbage and chop fresh cilantro. Transfer all prepared vegetables to a large mixing bowl.
02 - In a separate bowl, whisk together toasted sesame oil, rice vinegar, soy sauce, grated ginger, maple syrup, minced garlic, lime juice, and chili flakes until fully combined.
03 - Pour the dressing mixture over the prepared vegetables and toss gently to distribute the dressing evenly throughout.
04 - Allow the salad to rest for 5 to 10 minutes to permit flavors to develop and meld together.
05 - Transfer the salad to a serving platter. Sprinkle with toasted sesame seeds and roasted nuts. Top with additional fresh cilantro if desired.
06 - Serve immediately to maintain optimal texture and preserve fresh vegetable quality.

# Expert Advice:

01 -
  • It actually tastes better the next day as the vegetables soften slightly and absorb all that toasted sesame goodness.
  • You can have lunch ready in less time than it takes to scroll through your phone.
  • The dressing is so versatile it works on grains, greens, or even roasted chickpeas.
02 -
  • Don't skip the step of whisking the dressing separately—it ensures everything emulsifies properly instead of the oil just pooling at the bottom.
  • If your salad sits for more than an hour, the vegetables will release water and dilute everything, so if you're making ahead, keep the dressing separate and add it just before serving.
03 -
  • If your ginger is older and fibrous, grate it on a microplane instead of with a box grater—you'll get more juice and less stringy bits in your dressing.
  • Toast your own sesame seeds in a dry pan for two minutes right before using them; they'll smell incredible and taste fresher than pre-toasted versions.
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