Raw Vegetable Noodle Salad (Printable)

Spiralized vegetables in zesty sesame-ginger dressing for a vibrant, refreshing meal.

# Components:

→ 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

# Steps:

01 - Spiralize zucchini, carrot, and cucumber according to spiralizer specifications. Thinly slice red bell pepper and red cabbage. Slice green onions and chop fresh cilantro. Transfer all prepared vegetables to 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 fully emulsified.
03 - Pour dressing over the vegetables and toss gently to coat all components evenly, ensuring consistent flavor distribution.
04 - Let the salad rest for 5 to 10 minutes at room temperature to allow flavors to meld and vegetables to soften slightly.
05 - Transfer salad to a serving platter. Sprinkle with toasted sesame seeds and roasted nuts if using. Add additional fresh cilantro as desired.
06 - Serve immediately to maintain optimal texture and preserve vegetable crispness.

# Expert Advice:

01 -
  • It's a salad that actually feels exciting to eat, not like penance for indulging yesterday.
  • Everything comes together in under thirty minutes with zero cooking, which means you can make this even on your most exhausted days.
  • The dressing is so good you'll find yourself wanting to pour it on literally everything else in your fridge.
02 -
  • If you let the salad sit longer than fifteen minutes before serving, it starts to release water and becomes limp—make it closer to eating time unless you're okay with a softer, more marinated version.
  • The dressing proportions are crucial; that three tablespoons of sesame oil might seem like a lot, but it's what gives this salad its richness and prevents it from tasting watery or austere.
03 -
  • If your spiralizer came with multiple blade options, use the medium blade for vegetables like zucchini and carrot—fine spirals get lost in the tossing.
  • Taste the dressing before adding it to the vegetables; this is your only chance to adjust the balance of sweet, salty, sour, and spicy.
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