Raw Vegetable Noodle Salad (Printable)

Spiralized vegetables in tangy sesame-ginger dressing for a fresh, vibrant meal 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 red chili flakes, optional

→ Garnish

16 - 2 tablespoons toasted sesame seeds
17 - 1/4 cup chopped roasted peanuts or cashews, optional

# Directions:

01 - Spiralize zucchini, carrot, and cucumber. Thinly slice red bell pepper and green onions. Shred red cabbage and chop cilantro. Place all prepared vegetables in a large mixing bowl.
02 - In a separate bowl, whisk together sesame oil, rice vinegar, soy sauce or tamari, grated ginger, maple syrup or honey, minced garlic, lime juice, and chili flakes until well combined and emulsified.
03 - Pour the prepared dressing over the vegetables and toss gently with two forks or salad servers to coat all components evenly.
04 - Allow the salad to rest for 5 to 10 minutes at room temperature to permit flavors to meld and vegetables to absorb the dressing.
05 - Transfer the salad to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and roasted nuts if desired. Top with fresh cilantro as garnish.
06 - Serve immediately while vegetables maintain optimal crispness and freshness.

# Expert Tips:

01 -
  • It tastes better the longer it sits, so you can make it ahead without guilt.
  • No cooking required means you'll actually make this on busy weeknights when heat is the last thing you want.
  • The sesame-ginger combination hits every craving at once—salty, tangy, nutty, and alive.
02 -
  • Spiralize your vegetables right before serving or store them separately from the dressing if you need to prep ahead—soggy noodles happen fast.
  • The dressing keeps the vegetables from wilting as much as you'd expect, but red cabbage is your MVP for staying crisp through hours of sitting.
03 -
  • Grate your ginger while it's still cold from the refrigerator—it's easier to handle and releases more juice and flavor.
  • Toast your own sesame seeds in a dry pan for two minutes if you have time; the difference in flavor is worth those few minutes.
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