Pin it The first time I made this salad, it was a hundreddegree afternoon and I refused to turn on the oven. I spiralized everything on my counter while sweat dripped down my neck, creating this mountain of vegetable ribbons that looked too beautiful to eat. The sesame oil hit the ginger in the dressing bowl and my whole kitchen smelled like something you would order at a restaurant but somehow better.
My sister dropped by unexpectedly that afternoon and we sat on the floor eating this straight from the mixing bowl. She kept asking what the secret ingredient was and I swear it is just the combination of fresh ginger hitting that toasted sesame oil. Now she requests it every time she visits and I have learned to double the dressing.
Ingredients
- 1 large zucchini, spiralized: Creates the base of these noodles and holds onto dressing beautifully
- 1 large carrot, spiralized: Adds sweetness and the most gorgeous orange ribbon color throughout
- 1 red bell pepper, thinly sliced: Brings crunch and a pop of red that makes everything look vibrant
- 1 cup red cabbage, thinly shredded: I learned the hard way that thin shreds are better than chunks here
- 1 cucumber, spiralized: Keeps everything fresh and light without overwhelming the other flavors
- 2 green onions, thinly sliced: Mild onion flavor that does not compete with the ginger
- 1/4 cup fresh cilantro, chopped: Brightens everything and cuts through the rich sesame oil
- 3 tbsp toasted sesame oil: The toasty backbone that makes this taste restaurant quality
- 2 tbsp rice vinegar: Perfect acidity that balances the oil without being too sharp
- 1 tbsp low-sodium soy sauce or tamari: Use tamari if you need this gluten free like I do
- 1 tbsp freshly grated ginger: Fresh makes such a difference over paste, trust me on this
- 1 tbsp maple syrup or honey: Just enough to round out the sharp edges of the vinegar
- 1 clove garlic, minced: One clove is plenty, it gets stronger as the salad sits
- 1 tsp lime juice: A little brightness at the end that wakes everything up
- 1/2 tsp chili flakes: Optional but I love the subtle heat running through
- 2 tbsp toasted sesame seeds: Sprinkle these right before serving for the best texture
- 1/4 cup chopped roasted peanuts or cashews: Totally optional but that crunch is worth it
Instructions
- Spiralize your vegetables:
- Set up your spiralizer and work through the zucchini, carrot, and cucumber. Slice the bell pepper into thin strips and shred the cabbage as finely as your knife skills allow.
- Make the magic dressing:
- Whisk together the sesame oil, rice vinegar, soy sauce, ginger, maple syrup, garlic, lime juice, and chili flakes in a small bowl until everything comes together in a smooth emulsion.
- Combine everything:
- Pour that gorgeous dressing over your mountain of vegetable ribbons. Use tongs or clean hands to toss gently until every strand is coated.
- Let it rest:
- Walk away for 5 to 10 minutes and let the flavors start working into each other. This step is what transforms it from vegetables to salad.
- Add the finishing touches:
- Scatter the sesame seeds over the top along with those roasted nuts if you are using them. Extra cilantro never hurt either.
Pin it This showed up at my summer potluck and suddenly became the thing everyone wanted the recipe for. I had four different people text me the next day saying their kids who hate vegetables actually asked for seconds.
Make It Your Own
I have swapped in yellow squash when zucchini was out of season and daikon for extra crunch. The beauty here is that anything spiralizable works, so use what looks good at the market.
Protein Additions
Baked tofu cubes or edamame turn this from side dish into main dish territory. I have even served it alongside grilled salmon for friends who insisted on something more substantial.
Dressing Tips
Double the dressing and keep it in a jar in your fridge. It is incredible on grain bowls, regular green salads, or even as a marinade for roasted vegetables.
- Taste your dressing before pouring it in, adjusting salt or acid as needed
- The ginger gets spicier over time so start with less if you are sensitive
- Room temperature vegetables absorb dressing better than cold ones from the fridge
Pin it This salad taught me that raw vegetables can be just as satisfying as cooked ones when the dressing is right.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes, prepare the vegetables and dressing separately up to 24 hours in advance. Toss together just before serving to maintain the best texture and prevent sogginess.
- → What vegetables work best for spiralizing?
Zucchini, carrots, cucumber, yellow squash, daikon radish, and beetroot spiralize beautifully. Choose firm, fresh vegetables for the best results.
- → How can I add more protein to this dish?
Top with baked tofu, edamame, grilled chicken, or shrimp. Sesame seeds and peanuts also contribute protein while adding texture.
- → Can I substitute the soy sauce?
Use coconut aminos for a soy-free option or tamari to keep it gluten-free. Both maintain the savory umami flavor in the dressing.
- → How long will leftovers keep?
Store in an airtight container for up to 2 days. The vegetables will soften as they marinate in the dressing, which some people actually prefer.
- → Is a spiralizer necessary?
You can use a julienne peeler or sharp knife to create thin, noodle-like strips. A spiralizer just makes the process faster and more uniform.