Raw Vegetable Noodle Salad (Printable Version)

Fresh spiralized vegetables with zesty sesame-ginger dressing for a vibrant, Asian-inspired dish ready in 25 minutes.

# Ingredient List:

→ 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 fresh 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

# How-To Steps:

01 - Spiralize zucchini, carrot, and cucumber. Slice bell pepper and green onions thinly. Shred red cabbage and chop cilantro. Transfer all prepared vegetables to a large mixing bowl.
02 - In a separate bowl, whisk together sesame oil, rice vinegar, soy sauce, ginger, maple syrup, garlic, and lime juice until well combined. Add chili flakes if desired.
03 - Pour dressing over vegetables and gently toss to coat evenly, ensuring all components are well distributed.
04 - Allow the salad to rest for 5 to 10 minutes, permitting the flavors to meld together.
05 - Transfer salad to a serving platter. Sprinkle with toasted sesame seeds and roasted nuts if using. Top with additional fresh cilantro.
06 - Serve immediately to maintain optimal texture and preserve vegetable crispness.

# Expert Advice:

01 -
  • It's ready in 25 minutes flat, which means weeknight lunch stops being a stressful scramble.
  • The dressing tastes restaurant-quality but comes together with ingredients you probably already have on hand.
  • It actually tastes better the next day, so meal prep becomes your secret weapon instead of a chore.
02 -
  • If you make this more than a few hours ahead, the spiralized vegetables will start releasing water and make the whole thing soggy—assemble it right before you eat it, or prepare the dressing and vegetables separately and combine just before serving.
  • The quality of your sesame oil makes a bigger difference than you'd think; cheap sesame oil tastes bitter, so get a good bottle and keep it in a cool place so it doesn't go rancid.
03 -
  • Make the dressing in the morning and let it sit in the fridge; the flavors deepen and taste even better by lunchtime.
  • If you're prepping for meal prep, toast your sesame seeds the night before and store them in an airtight container so they stay crispy and don't lose their crunch.
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