Raw Vegetable Noodle Salad

There's something almost meditative about spiralizing vegetables on a lazy afternoon when you've got no real plans except to eat well. I discovered this salad during a phase where I was obsessed with my new spiralizer, turning everything in sight into ribbons and curls. What started as an excuse to use the gadget became something I actually crave—that perfect balance of crisp, fresh, and alive with flavor that makes you feel virtuous and satisfied at the same time.

I made this for a potluck once where everyone brought heavy casseroles and complicated mains, and somehow this humble salad vanished first. My coworker kept asking for the dressing recipe, convinced I'd bought it from some fancy place, and I loved being able to say "It's just five minutes in a bowl." That's when I knew this recipe had staying power.

Ingredients

• Zucchini: Spiralize lengthwise to get those long, delicate strands that hold dressing beautifully; pat dry if there's excess moisture.
• Carrot: The sweetness here balances the ginger kick, so don't skip it even if you're tempted to use only zucchini.
• Red bell pepper: Sliced thin so it softens just slightly while staying snappy, adding both color and subtle sweetness.
• Red cabbage: This gives textural crunch that won't wilt, no matter how long the salad sits.
• Cucumber: Spiralize this just before serving or it releases too much water and waters down your dressing.
• Green onions: Slice them thin, and they add an oniony brightness without being overwhelming.
• Fresh cilantro: Chop it roughly; the herb brings everything together with an almost citrusy note.
• Toasted sesame oil: Use the real stuff—dark, fragrant, worth every penny because a little goes a long way.
• Rice vinegar: Gentle acidity that won't compete with the other flavors, just supports them.
• Soy sauce or tamari: The umami anchor; tamari keeps it gluten-free if that matters to you.
• Freshly grated ginger: Always fresh—bottled tastes like it's been sitting in a jar, and it shows.
• Maple syrup or honey: A touch of sweetness that rounds out the heat and vinegar.
• Garlic: One clove minced fine is enough; any more and it takes over the whole show.
• Lime juice: The final brightness that makes your taste buds wake up.
• Chili flakes: Optional, but they add a gentle warmth that lingers.
• Toasted sesame seeds: Sprinkled on top just before serving for that toasty aroma and crunch.
• Roasted peanuts or cashews: Protein and richness; choose based on what you have or what you're in the mood for.

Instructions

Spiralize and slice your way through the vegetables:

Get your spiralizer ready and work through the zucchini, carrot, and cucumber, letting each one pile into your bowl. Slice the bell pepper and cabbage by hand with a sharp knife, moving slowly so you stay present instead of rushing through prep.

Build your dressing:

Pour sesame oil, rice vinegar, soy sauce, ginger, maple syrup, garlic, lime juice, and chili flakes into a separate bowl and whisk until the maple syrup dissolves and everything looks unified. Taste it straight—it should be bold and aromatic, almost intense, because the vegetables will mellow it out.

Bring everything together:

Pour that gorgeous dressing over your pile of vegetables and use your hands or tongs to toss gently, making sure every strand gets coated. Don't be shy; use all the dressing.

Let it rest:

Set the salad aside for 5 to 10 minutes while you breathe, check your phone, or simply admire what you've made. The vegetables will soften ever so slightly and the flavors will start getting to know each other.

Garnish and serve:

Sprinkle sesame seeds and nuts over the top, scatter extra cilantro if you're feeling generous, and transfer to your serving plate or bowl. Serve right away while everything still has that crisp-tender quality.

Save

I served this at a dinner where my friend was newly vegan and nervous about what she'd be able to eat, and watching her come back for seconds without any awkwardness made me realize how much power there is in a simple, honest salad. It wasn't a "vegan substitute" for anything—it was just genuinely delicious food that happened to be plant-based.

When Spiralizers Become Weapons

The spiralizer was collecting dust in my cabinet for months before this salad gave it purpose. Now I use it constantly, and I've learned that not every vegetable spiralizes the same way—zucchini and cucumber want to be handled gently or they'll tear, while carrots and beets are practically indestructible. The rhythm of spiralizing is weirdly calming, and honestly, it's half the appeal of making this salad.

The Dressing That Does Everything

This sesame-ginger dressing is my secret weapon for so many things beyond this salad. I've drizzled it over roasted tofu, tossed it with leftover rice, and even used it as a dipping sauce for spring rolls. It keeps in a mason jar in the fridge for about a week, and somehow it gets even better as the flavors settle and meld together.

Make It Your Own

The beauty of this recipe is that it's endlessly flexible, so feel free to improvise based on what's in your crisper drawer and what you're craving.

• Try yellow squash, daikon, or even shredded beets for different colors and flavors that shift the entire vibe of the salad.
• Add baked tofu, edamame, or chickpeas if you want more protein and staying power for lunch the next day.
• Adjust the chili flakes to your heat preference, or leave them out entirely if gentle is more your style.

Save

This salad has become my go-to when I want to feel healthy without feeling deprived, and it's taught me that simple food done well is always better than complicated food done carelessly. Make it once and it'll become part of your rotation.

Recipe FAQs

→ Do I need a spiralizer for this dish?

A spiralizer creates the noodle-like texture, but you can also use a julienne peeler or mandoline. Alternatively, thinly slice vegetables into ribbons with a sharp knife.

→ How long does this salad stay fresh?

Best enjoyed within 24 hours while vegetables maintain their crunch. The dressing can be prepared separately and added just before serving to prevent sogginess.

→ Can I make this ahead for meal prep?

Store prepared vegetables and dressing separately in airtight containers. Combine when ready to eat—the flavors actually improve after marinating for a short time.

→ What vegetables work well for spiralizing?

Zucchini, carrots, cucumbers, yellow squash, daikon radish, and beets all spiralize beautifully. Choose firm vegetables that hold their shape when cut into thin strands.

→ How can I add more protein to this dish?

Edamame, baked tofu, grilled chicken, or cooked shrimp pair well. Roasted peanuts or cashews already provide some protein and satisfying crunch.

→ Is this dish spicy?

The optional chili flakes add mild heat. Adjust the amount or omit entirely for a milder version—the ginger provides warmth without significant spice.