Save to Pinterest Last summer my sister showed up with a spiralizer she had bought on impulse, and we spent a Sunday afternoon turning every vegetable in my crisper drawer into ribbons. Something about transforming a humble zucchini into these elegant curly ribbons makes eating vegetables feel like a treat. This salad was born from that afternoon, and it has become my go to when I want something that tastes like sunshine.
I brought this to a potluck last month and watched three different people ask for the recipe. The best part was seeing the kids go back for seconds, not realizing they were eating two zucchini and a carrot between them. My friend Sarah called me the next day to say she had spiralized every vegetable in her house.
Ingredients
- 1 large zucchini, spiralized: The backbone of this salad and creates those perfect noodle like strands that soak up the dressing beautifully
- 1 large carrot, spiralized: Adds natural sweetness and a gorgeous orange color that makes the bowl pop
- 1 red bell pepper, thinly sliced: Brings a crisp crunch and a burst of color that contrasts with the pale noodles
- 1 cup red cabbage, thinly shredded: Provides a slight peppery bite and keeps its texture even after sitting in dressing
- 1 cucumber, spiralized: Keeps everything refreshing and adds moisture so the salad never feels heavy
- 2 green onions, thinly sliced: Their mild onion flavor ties all the vegetables together without overwhelming
- 1/4 cup fresh cilantro, chopped: Brightens the whole bowl and adds that fresh herbal finish
- 3 tbsp toasted sesame oil: The deep nutty flavor is what makes this dressing sing so do not skip the toasted part
- 2 tbsp rice vinegar: Adds just enough acidity to cut through the rich sesame oil
- 1 tbsp low sodium soy sauce or tamari: Provides that essential umami depth that makes you want to keep eating
- 1 tbsp freshly grated ginger: Gives the dressing its signature zing and warmth
- 1 tbsp maple syrup or honey: Balances everything out and tames the sharp notes
- 1 clove garlic, minced: One clove is plenty because raw garlic gets strong quickly
- 1 tsp lime juice: Adds a bright finish that makes all the other flavors pop
- 1/2 tsp chili flakes: Optional but recommended for that gentle heat in the background
- 2 tbsp toasted sesame seeds: Sprinkle these on top for extra nuttiness and beautiful texture
- 1/4 cup chopped roasted peanuts or cashews: The final crunch that makes this salad feel special
Instructions
- Spiralize your vegetables:
- Set up your station with a large bowl because those zucchini ribbons can get everywhere. I like to use kitchen shears to snip the really long strands so they are easier to eat.
- Prep the remaining vegetables:
- Slice your bell pepper into thin strips and shred that cabbage as finely as you have patience for. Throw everything into your big mixing bowl as you go.
- Whisk together the magic dressing:
- Combine all your dressing ingredients in a small bowl and whisk until the syrup dissolves completely. Taste it now and adjust anything that needs tweaking.
- Dress the vegetables:
- Pour the dressing over your beautiful vegetable pile and use salad tossers or your hands to coat everything evenly. Be gentle so you do not break those delicate ribbons.
- Let it get acquainted:
- Walk away for 5 to 10 minutes and let the vegetables soften slightly in the dressing. This is when all the flavors start becoming friends.
- Finish with flair:
- Mound everything onto a pretty platter and scatter your sesame seeds and nuts on top. The contrast of colors and textures at this stage is honestly worth the effort.
Save to Pinterest This was the dish that finally convinced my husband he actually liked salads. He still talks about the version I made with extra peanuts and a double dose of chili flakes. There is something satisfying about watching people discover that vegetables can be this exciting to eat.
Making It Yours
The beauty of this recipe is how easily it adapts to whatever you have on hand or what is in season. I have used yellow squash when zucchini felt too ordinary and daikon radish for a peppery kick that wakes up your palate. Sometimes I add edamame for protein or swap the peanuts for cashews when my pantry dictates.
The Tool Situation
A proper spiralizer makes quick work of the vegetables but I have absolutely made this with a vegetable peeler when I was feeling stubborn. The ribbons are wider and more ribbon like than noodle like but they still catch the dressing beautifully. Some days I even use a julienne peeler for a different texture entirely.
Serving Suggestions
This salad holds its own as a light lunch but it also plays nicely with others. Grilled shrimp or chicken turns it into dinner and a cold side for spicy tofu works beautifully. Keep the garnishes separate until serving so everything stays crisp and vibrant.
- Top with baked tofu or edamame if you want it to feel more substantial
- Double the chili flakes if you like things with a real kick
- Extra lime wedges on the side let everyone adjust the brightness to their taste
Save to Pinterest Every time I make this I am reminded of how simple ingredients can become something extraordinary with just a little attention and care. Hope this brings some crunch to your table too.
Recipe Q&A
- → Do I need a spiralizer for this dish?
A spiralizer creates those beautiful noodle-like strands, but you can also use a julienne peeler or make thin ribbons with a regular vegetable peeler. The texture will still be crisp and refreshing.
- → Can I make this ahead of time?
Prepare the vegetables and dressing separately up to 24 hours ahead. Store them in airtight containers in the refrigerator. Toss together just before serving to maintain the best texture and prevent sogginess.
- → What vegetables work best for spiralizing?
Zucchini, carrots, cucumber, yellow squash, daikon radish, and beetroot spiralize beautifully. Avoid soft vegetables like tomatoes or very watery ones that might release too much moisture.
- → How can I add more protein to make it a complete meal?
Edamame, baked tofu, grilled chicken strips, or shrimp all complement the Asian-inspired flavors perfectly. You could also add soft-boiled eggs or roasted chickpeas for plant-based protein.
- → Can I substitute the soy sauce for something else?
Coconut aminos work wonderfully as a soy-free alternative with a slightly sweeter flavor. For a completely different profile, try fish sauce for more umami depth or just increase the rice vinegar and add a pinch of salt.
- → How long will leftovers keep in the refrigerator?
Best enjoyed immediately for optimal crunch, but leftovers will keep for 1-2 days stored in an airtight container. The vegetables will release some moisture and soften slightly, but the flavors continue to develop beautifully.