Save My friend Sarah brought this noodle salad to a summer potluck, and I watched people go back for seconds even though the main course hadn't been served yet. There was something about the way those spiralized vegetables caught the light, all glossy from that amber-colored dressing, that made everyone want to dig in immediately. I asked for the recipe that same afternoon, and she laughed, saying it was less of a recipe and more of a feeling—a way to make vegetables exciting when the heat makes cooking feel impossible. Since then, I've made it dozens of times, each version slightly different depending on what's in my crisper drawer. It's become my go-to when I need something that tastes intentional but takes almost no actual cooking.
I made this for my partner one Tuesday evening when neither of us had the energy to think about dinner, and somehow those spiralized vegetables felt like I'd actually put effort in. The kitchen stayed cool, my hands stayed clean, and we were eating in fifteen minutes flat. That moment when you sit down and the flavors have already started mingling together—when the sesame oil coats your tongue and the ginger hits you—that's when simple food becomes exactly what you needed.
Ingredients
- Zucchini, spiralized: The base of your salad and naturally mild, it soaks up the dressing without overpowering anything else—this is why one large one works perfectly for four people.
- Carrot, spiralized: Adds natural sweetness and a subtle earthiness that balances the sharp notes of the vinegar and ginger beautifully.
- Red bell pepper, thinly sliced: Brings color, crunch, and a hint of sweetness without needing any cooking.
- Red cabbage, shredded: This is the workhorse ingredient that keeps everything crisp even hours later—it's sturdy enough to hold up to the dressing without getting soggy.
- Cucumber, spiralized: Adds cool, fresh dimension and a watery crunch that makes the whole salad feel lighter.
- Green onions, thinly sliced: A sharp, oniony note that wakes up your palate with each bite—don't skip these.
- Fresh cilantro, chopped: The herbaceous finish that makes this feel intentional rather than random, though you can swap in mint or parsley if that's what you have.
- Toasted sesame oil: The star of the dressing—buy the good stuff in the Asian aisle, as it has a deeper, more authentic flavor than generic versions.
- Rice vinegar: Mild and slightly sweet, it's the acid that brings everything together without being harsh.
- Soy sauce or tamari: Use tamari if you're keeping it gluten-free, and go low-sodium because you're controlling the salt level here.
- Freshly grated ginger: The living heart of this dressing—grate it right before you make the dressing so you get all the sharp, bright oils.
- Maple syrup or honey: A tiny amount balances the salt and vinegar so nothing tastes too sharp or one-dimensional.
- Garlic, minced: One clove is plenty because it's going to sit in the dressing and intensify, so restraint is your friend here.
- Lime juice: A squeeze of fresh lime adds brightness and keeps the dressing from feeling heavy.
- Chili flakes, optional: If you want heat, a pinch is enough—this isn't meant to be spicy unless you want it to be.
- Toasted sesame seeds: The final garnish that adds crunch and nutty depth, and toasting them yourself makes them taste ten times better.
- Roasted peanuts or cashews, optional: Protein and texture that transforms this from side dish to main course if you need it to be.
Instructions
- Spiralize and slice everything:
- Set up your spiralizer on a cutting board and work through each vegetable, letting the noodles fall into a large mixing bowl—the whole process takes about ten minutes and is oddly meditative. As you work, you'll notice how the colors begin layering on top of each other, which already makes the salad look inviting.
- Whisk the dressing into existence:
- In a separate bowl, combine the sesame oil, rice vinegar, soy sauce, ginger, maple syrup, garlic, lime juice, and chili flakes if you're using it, then whisk it together until the maple syrup dissolves and everything turns a unified golden-brown color. This should take about a minute of steady whisking, and you'll know it's right when you can't see any separate layers anymore.
- Bring everything together:
- Pour the dressing over your vegetables and toss gently but thoroughly, making sure every piece gets coated—this is where your hands might be the best tool, so feel free to use them. The vegetables will start to glisten and the whole bowl will smell like a restaurant kitchen.
- Let it rest briefly:
- Set the salad aside for five to ten minutes while you pour drinks or set the table—this waiting period is when the flavors start to actually talk to each other and the vegetables begin softening just slightly without losing their crunch. You'll notice the liquid in the bowl deepen in color as it mingles.
- Plate and garnish with intention:
- Transfer the salad to a serving platter or individual bowls, then scatter sesame seeds and nuts across the top, followed by extra cilantro leaves if you have them. This final step takes thirty seconds but makes everything look like you spent the whole afternoon cooking.
- Serve and enjoy immediately:
- The salad is best eaten right away while the vegetables are still crisp and the dressing is still vibrant, though you can store leftovers in the fridge for up to two days. Just know that the longer it sits, the more the vegetables will soften and the dressing will concentrate, which isn't bad—just different.
Save I made this for my mom when she was visiting last fall, and she sat there quietly eating it, then looked up and said she wished she'd known how easy it was to make vegetables feel special. That moment stuck with me because it wasn't about the ingredients or the technique—it was about the realization that simple food, made with care, can shift someone's entire mood about eating.
Why This Dressing Changes Everything
The sesame-ginger dressing is honestly why this salad exists at all, because spiralized vegetables alone are just vegetables, but this particular combination of sesame oil, ginger, lime, and a touch of sweetness creates something that tastes intentional and restaurant-quality. I've learned that the order you whisk things matters slightly—sesame oil first so it emulsifies better, then the acidic ingredients, then the sweet ones—though honestly if you just throw it all together it still works beautifully. The key is tasting as you go and adjusting the lime juice or maple syrup or soy sauce until it tastes balanced to your specific palate, because everyone's sense of salt and sour and sweet is slightly different.
Vegetable Substitutions and Flexibility
This is where the recipe becomes less precious and more playful—anything that can be spiralized works here, so yellow squash, daikon radish, green beans, even raw beets all belong in this salad if you're drawn to them. I once made this with shredded purple cabbage instead of the red, roasted chickpeas instead of peanuts, and it was just as delicious, just completely different in color and texture. The framework of raw vegetables plus sesame-ginger dressing is flexible enough to accommodate whatever you have or whatever you're craving that day.
Making It a Meal
As written, this is a vibrant side dish that pairs with almost anything, but if you need it to be a complete lunch or dinner, the additions feel natural rather than forced. I've made this with baked tofu crumbled on top, with shredded rotisserie chicken, with soft-boiled eggs perched on the side, and with nothing but extra peanuts when I wanted to keep it fully plant-based. Here's what I've learned works best:
- Add protein in the form of tofu, chicken, fish, or edamame—it transforms the salad from side to main without competing with the dressing.
- If you're making it ahead of time for meal prep, keep the dressing separate and dress it right before eating to maintain maximum crunch.
- Make extra dressing because you'll want it on everything else you eat for the next three days.
Save This salad has become the recipe I make when I want to prove to myself that food doesn't need to be complicated to be nourishing and genuinely delicious. Make it, adjust it, make it again with different vegetables next time, and watch how this simple framework becomes your own.
Recipe Guide
- → What vegetables work best for spiralizing?
Zucchini, carrots, cucumbers, yellow squash, daikon radish, and beets spiralize beautifully. Firm vegetables create the most noodle-like texture.
- → Can I make this ahead of time?
Prepare vegetables and dressing separately up to 24 hours in advance. Toss together shortly before serving to maintain crisp texture.
- → What can I use instead of soy sauce?
Coconut aminos or liquid aminos make excellent substitutes. Tamari works for gluten-free needs while providing similar umami flavor.
- → How do I add more protein?
Edamame, baked tofu, shredded chicken, or grilled shrimp transform this into a complete meal. Chickpeas also work well for plant-based protein.
- → Will the vegetables get soggy?
Vegetables stay crisp for several hours after dressing. For meal prep, store dressing separately and combine just before eating.