Raw Vegetable Noodle Salad

Experience a burst of fresh flavor with this Raw Vegetable Noodle Salad. This vibrant, refreshing dish features spiralized vegetables tossed in a zesty sesame-ginger dressing, making it the perfect choice for a light lunch or a colorful side dish for your next gathering.

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This salad is as visually stunning as it is delicious. By spiralizing zucchini, carrots, and cucumber, you create a fun, noodle-like texture that perfectly captures the zesty dressing, while the shredded red cabbage and sliced bell peppers add a satisfying crunch to every bite.

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

To ensure the best flavor, adjust the chili flakes in the dressing according to your preferred spice level. Using a high-quality toasted sesame oil will also enhance the aromatic profile of the dish.

Varianten und Anpassungen

Feel free to substitute any spiralizable vegetables you have on hand, such as yellow squash, daikon radish, or beetroot. For a boost of protein, this salad is excellent with added edamame or baked tofu.

Serviervorschläge

This salad pairs wonderfully with grilled chicken or fish for a heartier meal. Be sure to serve it immediately after tossing to enjoy the peak crunch and freshness of the raw vegetables.

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With its vibrant colors and zesty dressing, this Raw Vegetable Noodle Salad is a refreshing addition to any meal, providing a healthy and delicious way to enjoy your daily serving of vegetables.

Recipe FAQs

→ Do I need a spiralizer for this dish?

While a spiralizer creates the most uniform noodle-like strands, you can use a julienne peeler or mandoline as alternatives. For a rustic version, simply slice vegetables into thin matchsticks by hand.

→ How long does this salad stay fresh?

Best enjoyed within 2-3 hours of dressing to maintain crisp texture. The vegetables will soften over time. Store components separately—dressed vegetables keep for 1-2 days refrigerated.

→ Can I make this ahead for meal prep?

Absolutely. Prep and store spiralized vegetables in airtight containers. Keep the dressing in a separate jar. Combine just before serving for optimal texture and freshness throughout the week.

→ What vegetables work best for spiralizing?

Zucchini, carrots, cucumbers, and bell peppers spiralize beautifully. Try yellow squash, daikon radish, beetroot, or sweet potato. Avoid soft vegetables like tomatoes that won't hold shape.

→ Is this gluten-free and vegan?

Yes, naturally both. Use tamari instead of soy sauce to ensure gluten-free compliance. Maple syrup keeps it fully vegan—swap honey if needed. Double-check all condiment labels for hidden ingredients.