Raw Vegetable Noodle Salad

Brighten up your table with this Raw Vegetable Noodle Salad, a vibrant and refreshing dish featuring spiralized vegetables tossed in a zesty sesame-ginger dressing. It is an ideal choice for a light lunch or a colorful side dish that brings fresh energy and crunch to any meal.

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This easy Asian-inspired salad yields 4 servings and is perfect for those looking for a nutrient-dense meal. By using a spiralizer, you can transform simple garden staples into a fun and elegant noodle-style dish that beautifully captures the bold flavors of the dressing.

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 results, use a spiralizer for the zucchini, carrot, and cucumber. Adjust the chili flakes in the dressing to match your preferred spice level. A high-quality whisk will help emulsify the sesame oil and rice vinegar into a smooth dressing.

Varianten und Anpassungen

You can substitute any spiralizable vegetables such as yellow squash, daikon, or beetroot to change the flavor profile. For extra protein, consider adding baked tofu or edamame to keep the dish vegan, or serve it alongside grilled chicken or fish.

Serviervorschläge

This salad is best served immediately for maximum crunch. It makes a wonderful light meal on its own or can be paired with grilled proteins for a heartier dinner. Garnish with extra cilantro and toasted sesame seeds just before serving for a beautiful presentation.

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At only 165 calories per serving, this Raw Vegetable Noodle Salad is as healthy as it is delicious. With 4g of protein and 16g of carbohydrates, it is a balanced way to enjoy the crisp, zesty flavors of Asian-inspired cuisine at home.

Recipe FAQs

→ Do I need a spiralizer to make this?

A spiralizer creates the most uniform noodle shapes, but you can use a julienne peeler or mandoline slicer as alternatives. For cucumber and carrots, a simple vegetable peeler works to create ribbon-like strands.

→ Can I prepare this ahead of time?

You can chop vegetables and whisk the dressing up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. Toss everything together just before serving to maintain the best texture and prevent sogginess.

→ What vegetables work best for spiralizing?

Zucchini, yellow squash, carrots, cucumbers, beets, and daikon radish spiralize beautifully. Bell peppers and cabbage work better when thinly sliced with a knife rather than spiralized due to their structure.

→ How can I add more protein to this dish?

Baked tofu, edamame, steamed chicken strips, or grilled shrimp make excellent protein additions. Chickpeas or cooked lentils also work well for a plant-based option. Add about ½ cup protein per serving.

→ Will the vegetables get soggy?

The vegetables stay crisp for several hours after dressing. If storing overnight, the vegetables will soften slightly but still remain enjoyable. For the best crunch, serve within 2-3 hours of tossing with the dressing.