Raw Vegetable Noodle Salad (Print Version)

Crisp spiralized veggies in tangy sesame-ginger dressing for a refreshing Asian-inspired dish.

# 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 tamari
11 - 1 tablespoon freshly grated ginger
12 - 1 tablespoon maple syrup
13 - 1 clove garlic, minced
14 - 1 teaspoon fresh lime juice
15 - 1/2 teaspoon red chili flakes

→ Garnish

16 - 2 tablespoons toasted sesame seeds
17 - 1/4 cup chopped roasted cashews

# Directions:

01 - Spiralize zucchini, carrot, and cucumber. Thinly slice red bell pepper and green onions. Shred red cabbage and chop cilantro. Transfer all prepared vegetables to a large mixing bowl.
02 - In a separate mixing bowl, whisk together toasted sesame oil, rice vinegar, tamari, grated ginger, maple syrup, minced garlic, lime juice, and red chili flakes until fully incorporated.
03 - Pour the sesame-ginger dressing over the vegetables and toss gently to coat all ingredients evenly.
04 - Let the salad rest for 5 to 10 minutes at room temperature to allow flavors to develop and meld together.
05 - Transfer the salad to a serving platter. Sprinkle toasted sesame seeds and roasted cashews over the top. Add extra fresh cilantro as desired.
06 - Serve immediately to maintain optimal texture and preserve vegetable crispness.

# Expert Suggestions:

01 -
  • It tastes like summer in a bowl—bright, zingy, and so light you can eat it without feeling weighed down.
  • Once you master the dressing, you'll find yourself making this when you're too tired to think about cooking but want something that feels intentional.
02 -
  • Spiralize your cucumber last—it releases water faster than any other vegetable, and if it sits dressed for more than ten minutes, the whole salad becomes limp and sad.
  • The dressing's balance is everything: if it tastes boring undressed, it'll taste boring dressed, so trust your palate at the whisking stage and season boldly.
03 -
  • If you're making this ahead for meal prep, keep the dressing separate and only toss it in when you're ready to eat—thirty seconds of extra moisture and your vegetables surrender their crunch.
  • Taste the dressing on its own before it meets the vegetables, and taste the vegetables before the dressing touches them, so you know exactly what you're working with.
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