Raw Vegetable Noodle Salad (Printable)

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 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:

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

# Expert Advice:

01 -
  • It comes together in 25 minutes flat, making it the answer to "what's for lunch" when you're tired of predictable options.
  • The sesame-ginger dressing is bold enough that you forget you're eating pure vegetables, but gentle enough that it doesn't overpower.
  • It tastes even better the next day as the flavors deepen, so meal prep actually works in your favor here.
02 -
  • Spiralize your cucumber last and only right before eating, otherwise it turns into a wet mess and drowns the whole salad.
  • The dressing is meant to be bold and assertive—taste it on its own first so you know what you're working with, then trust it to coat the vegetables perfectly.
03 -
  • Pat your spiralized vegetables dry with a paper towel if they're releasing a lot of moisture, otherwise they'll dilute the dressing.
  • Make the dressing while your vegetables are prepping so everything comes together at the right moment, with no standing around waiting.
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