Save The first time I made this salad, it was ninety degrees and my kitchen had no air conditioning. I refused to turn on anything that generated heat, including the stove, oven, or even the toaster. Spiralizing vegetables became my salvation, and somewhere between the zucchini and the carrot, I realized raw food could feel genuinely exciting.
I served this at a summer potluck last year, and watching people's faces as they took their first bite was genuinely satisfying. Someone asked for the recipe three times during dinner because they kept forgetting the ingredients. The crunch of the vegetables against that creamy, tangy dressing creates something almost addictive.
Ingredients
- Large zucchini: Spiralize these into long noodles that soak up dressing beautifully
- Large carrot: Adds sweetness and a gorgeous orange color contrast
- Red bell pepper: Thin slices bring crunch and a mild pepper flavor
- Red cabbage: Shredded thinly for color and a satisfying bite
- Cucumber: Spiralized or thinly sliced for refreshing juiciness
- Green onions: Use both white and green parts for mild onion flavor
- Fresh cilantro: Chop it right before serving to preserve its bright flavor
- Toasted sesame oil: This is the flavor backbone so buy the good stuff
- Rice vinegar: Adds gentle acidity without overpowering other flavors
- Soy sauce or tamari: Tamari keeps it gluten-free with the same savory depth
- Freshly grated ginger: Grate it yourself because jarred ginger lacks the punch
- Maple syrup or honey: Just enough to balance the sharp vinegar and heat
- Garlic: One clove goes a long way in this raw preparation
- Lime juice: A squeeze brightens everything and cuts through the sesame oil
- Chili flakes: Optional unless you want a gentle warmth at the back of your throat
- Toasted sesame seeds: Sprinkle generously for texture and nutty flavor
- Roasted peanuts or cashews: Add at the last minute so they stay crunchy
Instructions
- Prep your vegetables:
- Spiralize the zucchini and carrot into noodles and slice the remaining vegetables into thin, uniform pieces. Place everything in your largest mixing bowl as you work.
- Make the dressing:
- Whisk together the sesame oil, rice vinegar, soy sauce, grated ginger, maple syrup, minced garlic, lime juice, and chili flakes until emulsified.
- Combine everything:
- Pour the dressing over the vegetables and use your hands or large spoons to toss until every strand is lightly coated.
- Let it rest:
- Skip this step if you are in a hurry, but ten minutes of sitting time lets the vegetables soften slightly and absorb the dressing.
- Add the finishing touches:
- Sprinkle the toasted sesame seeds and chopped nuts over the top right before serving to maintain their crunch.
Save This recipe taught me that raw vegetables do not have to be boring or uninspired. My partner actually requests this for dinner instead of takeout now, and considering their love for noodles, that says something about how satisfying this dish can be.
Making It Your Own
Yellow squash, daikon radish, or even beets spiralize beautifully if you want to change the colors and flavors. I once added spiralized beets and the entire salad turned a shocking pink that made everyone laugh before they even took a bite.
Protein Additions
Baked tofu cubes or edamame transform this from a side dish into a complete meal. The tofu absorbs the dressing while staying firm, and edamame adds pops of protein that hold their own against the crunchy vegetables.
Make Ahead Wisdom
Keep the vegetables and dressing separate until right before serving if you are meal prepping. The vegetables stay crisp for days in the refrigerator when undressed, and the dressing actually develops more flavor overnight in a sealed jar.
- Pack the garnish in a separate small bag or container
- Taste before serving and adjust with lime juice or salt
- Leftovers are perfect for lunch the next day
Save Sometimes the simplest recipes end up being the ones we make most often. This salad has earned its permanent spot in my rotation through sheer deliciousness and how good it makes me feel after eating it.
Recipe Questions & Answers
- → Do I need a spiralizer to make this?
A spiralizer creates the perfect noodle shape, but you can also use a julienne peeler or vegetable peeler to make thin ribbons. Alternatively, shred the vegetables with a box grater for a similar texture, though the noodles won't be as long.
- → How long does this keep in the refrigerator?
Best enjoyed fresh within 24 hours for optimal crunch. The vegetables will release moisture and soften over time. If meal prepping, store the dressing separately and toss just before serving to maintain the best texture.
- → Can I add protein to make it more filling?
Absolutely! Baked tofu, edamame, grilled chicken, or shrimp work wonderfully. For plant-based options, try chickpeas, hemp hearts, or additional nuts. These additions transform it into a complete meal.
- → What vegetables can I substitute?
Yellow squash, daikon radish, beetroot, or sweet potato work well for spiralizing. Thinly sliced snap peas, shredded Brussels sprouts, or julienned jicama also add great crunch and flavor variety.
- → Is the dressing spicy?
The chili flakes add mild warmth, but you can easily adjust or omit them. For more heat, add sriracha, fresh chili paste, or increase the flakes. The ginger provides a gentle zing without being overpowering.
- → Can I make the dressing ahead?
Yes, the dressing keeps well in the refrigerator for up to a week. The flavors actually develop and mellow over time. Give it a good whisk before using as the oil may solidify when cold.