Zucchini Noodle Salad
A fresh and colorful vegan salad featuring spiralized zucchini, broccolini, bell peppers, and shredded carrots tossed in a creamy tahini dressing. Quick to prepare, high in fiber and plant-based protein, and low in carbs, this salad is perfect for a light lunch, dinner, or meal prep.
Equipment
- 1 Spiralizer (for zucchini)
- 1 large mixing bowl
- 1 Baking Sheet (optional, for broccolini)
- 1 Blender or Food Processor
- Parchment Paper or Silicone Baking Mat
- Tongs
Ingredients
Salad Ingredients:
- 3 pounds zucchini spiralized into noodles (about 6 small zucchini)
- 2 bunches broccolini trimmed and cut into bite-sized pieces
- 1 red bell pepper sliced into strips
- 1 cup shredded carrots
- 1 bunch scallions diced (for garnish)
- 2 tablespoons black sesame seeds for garnish
Dressing Ingredients:
- ½ cup tahini
- 5 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1- inch piece fresh ginger peeled
- 1 tablespoon maple syrup
- 2 teaspoons hot sauce such as Cholula
- 1 clove garlic
- ½ cup water
Instructions
- Prepare Your Ingredients: Begin by gathering all your vegetables and dressing ingredients. Wash the zucchini, broccolini, red bell pepper, scallions, and carrots thoroughly. Pat them dry with a clean kitchen towel or paper towels to remove any excess moisture. This ensures your salad stays crisp and fresh. Trim the ends of the broccolini and slice the red bell pepper into uniform strips. Shred the carrots if they are not pre-shredded. Keep everything close at hand for smooth workflow.
- Spiralize the Zucchini: Using a spiralizer, transform the zucchini into long, delicate noodles. For easier eating and plating, cut the long zucchini strands into shorter 4–6 inch pieces. This prevents the noodles from tangling or becoming difficult to twirl with a fork. If you don’t have a spiralizer, a vegetable peeler can create thin ribbons as a substitute. Place the noodles in a large mixing bowl, ready for the other ingredients.
- Cook or Prep Broccolini: Preheat your oven to 425°F (220°C) if you prefer roasted broccolini. Place the broccolini on a baking sheet lined with parchment paper or a silicone mat. Roast for about 15 minutes, or until the stems are tender but still vibrant green. Allow them to cool completely before adding to the salad, so they do not wilt the zucchini. Alternatively, you can leave the broccolini raw for a crunchier texture. Cut into bite-sized pieces to ensure even distribution in the salad.
- Make the Dressing: In a blender or food processor, combine the soy sauce, rice vinegar, fresh ginger, maple syrup, hot sauce, garlic, and water. Blend these ingredients on high speed until smooth and aromatic. This mixture forms the flavorful base of your dressing. The ginger and garlic provide a zesty, aromatic punch, while the soy sauce adds depth and umami.
- Make the Dressing: Once the base is smooth, add the tahini last to the blender. Blend again until the dressing becomes creamy and velvety. Adding tahini at the end prevents it from sticking to the bottom and ensures a smooth consistency. Taste and adjust seasoning if needed—add a pinch of salt, extra hot sauce for spice, or a splash of water to thin the dressing to your preferred consistency.
- Assemble the Salad: In your large mixing bowl, combine the spiralized zucchini noodles, cooled broccolini, red bell pepper strips, shredded carrots, and any additional veggies you prefer. Toss gently with tongs or clean hands to evenly distribute all the ingredients. This ensures every bite will have a mix of textures and flavors, from crunchy peppers to tender broccolini.
- Dress the Salad: Pour approximately half of the prepared dressing over the vegetables. Use tongs to gently fold the dressing into the salad, ensuring every noodle and vegetable piece is lightly coated. This helps the zucchini noodles absorb the flavors without becoming soggy. Start with half the dressing—you can always add more to taste.
- Dress the Salad: Taste the salad and add more dressing if desired. This step lets you customize the salad for personal preference, balancing creaminess, acidity, and heat. You can also serve extra dressing on the side for individual portions, so everyone can adjust their flavor intensity.
- Garnish and Serve: Transfer the salad to a serving bowl or platter. Garnish generously with diced scallions, black sesame seeds, and optional microgreens for added color and texture. The garnishes not only enhance the presentation but also add subtle flavor notes and nutritional benefits. Serve immediately for the freshest taste and crunch.
- Storage and Meal Prep Tips: This salad can be prepared in advance. Store the salad and dressing separately in airtight containers in the refrigerator. The zucchini noodles may release water over time, so it’s best to toss the salad again before serving. The dressing can be stored for up to 3 months if frozen, and the salad itself remains fresh for 3–5 days. Ideal for meal prep, it provides a quick, healthy, and satisfying plant-based option throughout the week.
Notes
- When spiralizing zucchini, cut the noodles into manageable 4–6 inch pieces to prevent them from tangling and make eating easier.
- Broccolini can be roasted or used raw depending on your preferred texture. If roasted, always let it cool completely before adding to the salad to avoid wilting the zucchini noodles.
- Drain pickled vegetables, like red onions, on a paper towel to remove excess brine; this keeps the salad flavors balanced.
- The tahini dressing may seem thick at first but thins naturally once combined with the vegetables due to the moisture in zucchini.
- This salad is versatile; you can add or swap vegetables depending on what’s in season, such as snap peas, cucumbers, or cherry tomatoes.
