Save Pin This vibrant Raw Vegetable Noodle Salad is a refreshing explosion of color and flavor. Featuring crisp, spiralized vegetables tossed in a zesty sesame-ginger dressing, it serves as the perfect light lunch or a nutrient-dense side dish. This dish is naturally vegan and gluten-free, making it an excellent choice for a variety of dietary preferences without compromising on taste.
Save Pin The key to this salad is the spiralizing technique, which turns everyday vegetables into elegant, noodle-like ribbons. The sesame-ginger dressing adds a glossy finish and a savory depth that ties the crisp vegetables together beautifully.
Ingredients
- Vegetables: 1 large zucchini (spiralized), 1 large carrot (spiralized), 1 red bell pepper (thinly sliced), 1 cup red cabbage (thinly shredded), 1 cucumber (spiralized), 2 green onions (thinly sliced), 1/4 cup fresh cilantro (chopped).
- Sesame-Ginger Dressing: 3 tbsp toasted sesame oil, 2 tbsp rice vinegar, 1 tbsp low-sodium soy sauce or tamari (for gluten-free), 1 tbsp freshly grated ginger, 1 tbsp maple syrup or honey, 1 clove garlic (minced), 1 tsp lime juice, 1/2 tsp chili flakes (optional).
- Garnish: 2 tbsp toasted sesame seeds, 1/4 cup chopped roasted peanuts or cashews (optional).
Instructions
- Step 1
- Prepare all vegetables as directed and place them in a large mixing bowl.
- Step 2
- In a separate bowl, whisk together all dressing ingredients until well combined.
- Step 3
- Pour the dressing over the vegetables and toss gently to coat evenly.
- Step 4
- Let the salad sit for 5–10 minutes to allow flavors to meld.
- Step 5
- Transfer to a serving platter, sprinkle with sesame seeds and nuts, and garnish with extra cilantro if desired.
- Step 6
- Serve immediately for best texture and freshness.
Zusatztipps für die Zubereitung
When preparing the zucchini and cucumber, use a spiralizer for consistent noodle shapes. If the vegetables seem too wet, you can pat them dry before adding the dressing. To control the heat, start with a small amount of chili flakes and adjust according to your spice level preference.
Varianten und Anpassungen
Feel free to substitute other spiralizable vegetables like yellow squash, daikon radish, or beetroot for different colors and flavors. For extra protein, this salad works wonderfully with baked tofu or edamame. To make it nut-free, simply omit the peanuts and cashews.
Serviervorschläge
This Raw Vegetable Noodle Salad pairs exceptionally well with grilled chicken or fish for those wanting a heartier meal. For a complete Asian-inspired dinner, serve it alongside spring rolls or a light miso soup.
Save Pin With only 165 calories per serving and 4g of protein, this salad is as nutritious as it is delicious. Serve it immediately after the resting period to enjoy the perfect balance of crunch and zest.
Questions & Answers
- → Do I need a spiralizer to make this dish?
A spiralizer creates the classic noodle shape, but you can use a julienne peeler, mandoline, or even shred vegetables by hand for similar texture.
- → How long will this keep in the refrigerator?
Best enjoyed immediately for optimal crunch. Store dressed salad up to 1 day—vegetables will soften as they marinate in the dressing.
- → Can I make the dressing ahead of time?
Absolutely. Whisk ingredients together and refrigerate up to 5 days in a sealed container. Bring to room temperature before using.
- → What vegetables work best for spiralizing?
Zucchini, yellow squash, carrots, cucumbers, beets, and daikon all spiralize beautifully. Firm vegetables hold their shape better than soft ones.
- → Is this suitable for meal prep?
Store spiralized vegetables and dressing separately in airtight containers. Combine just before serving to maintain texture and freshness.
- → How can I add more protein?
Baked tofu, edamame, grilled chicken strips, or steamed shrimp work wonderfully without overpowering the fresh vegetable flavors.