Save Last summer I discovered spiralized vegetables at a friends potluck and could not stop thinking about how something so simple could taste so fresh. The crunch of raw vegetables coated in that gingery, nutty dressing made me realize salads dont need leaves to feel complete. I bought my own spiralizer the very next day.
I made this for a weekend lunch with my sister who claims to hate salads. She went back for thirds and asked for the recipe before even leaving the table. Now whenever I visit she asks if I can bring the crunchy noodles.
Ingredients
- Zucchini and carrot: These form the base of your noodles so choose firm vegetables without soft spots
- Red bell pepper and cabbage: They add incredible crunch and those gorgeous purple and red colors that make the bowl pop
- Cucumber: Provides a refreshing contrast to the richer sesame flavors
- Toasted sesame oil: This is the flavor backbone so buy the toasted kind not plain sesame oil
- Fresh ginger: Peel it with a spoon to get all the knobby bits without wasting any of the spicy flesh
- Rice vinegar: Adds just the right amount of brightness without being too sharp
- Maple syrup: Balances the saltiness and helps the dressing cling to every vegetable strand
- Toasted sesame seeds and nuts: These add the final crunch that makes each bite interesting
Instructions
- Spiralize your vegetables:
- Spiralize the zucchini carrot and cucumber into long noodles then use a knife to cut any extremely long strands into manageable lengths. Slice the bell pepper into thin strips and shred the cabbage as finely as you can.
- Whisk the dressing together:
- Combine all the dressing ingredients in a small bowl and whisk until the maple syrup dissolves completely and everything looks emulsified.
- Toss everything together:
- Pour the dressing over the vegetables and use tongs or your hands to gently toss until every strand is coated. Let it sit for at least five minutes to let the flavors mingle.
- Finish and serve:
- Scatter the sesame seeds and crushed nuts over the top right before serving. Add an extra pinch of chili flakes if you like heat.
Save This recipe has become my go to for summer gatherings because it looks impressive but takes almost no active time. People always ask what kind of noodles they are eating and cannot believe it is all vegetables.
Make It Your Own
Try spiralizing sweet potatoes or beets for a autumn version that brings warmth and color. The dressing works beautifully with heartier vegetables too.
Protein Additions
Edamame or baked tofu turn this from a side into a complete meal. I love adding crispy chickpeas for extra protein and texture.
Meal Prep Success
Keep the undressed salad in one container and the dressing in another for up to three days. Toss them together right before serving.
- Double the dressing and use the extra on grain bowls or regular salads
- Toast extra sesame seeds to have ready for quick garnishes
- Package garnishes separately so nuts stay crunchy
Save This is the salad that converted me from someone who ate salads because I should to someone who actually craves them. Hope it brings the same fresh joy to your table.
Recipe FAQs
- → What vegetables work best for spiralizing?
Zucchini, carrots, cucumber, yellow squash, and daikon radish spiralize beautifully. Firm vegetables hold their shape better than softer ones. Avoid watery vegetables like tomatoes or very soft items that won't form proper noodles.
- → How long will this stay fresh in the refrigerator?
Best enjoyed immediately for optimal crunch, but will keep 1-2 days refrigerated. Store dressing separately and toss before serving to prevent sogginess. The vegetables may release moisture over time.
- → Can I make this ahead for meal prep?
Prepare vegetables up to 24 hours ahead and store in airtight containers. Keep the dressing separate in a small jar. Combine when ready to eat—give it 5-10 minutes to meld flavors for best results.
- → What can I use instead of a spiralizer?
A julienne peeler creates similar noodle-like strands, or use a vegetable peeler for wide ribbons. You can also simply thinly slice vegetables with a chef's knife for a different but equally delicious texture.
- → How can I add more protein to make it a complete meal?
Edamame, baked tofu, cooked chickpeas, or shredded chicken breast work wonderfully. For additional crunch and protein, top with more nuts or seeds. Grilled shrimp or salmon also complement the Asian-inspired flavors.