Easy Spiralized Veggie Noodle Salad Recipe – Healthy & Gluten-Free
I’m excited to share a recipe that’s a bit different from my usual Latin American dishes, but it’s just as fun and vibrant: Spiralized Veggie Noodle Salad.
I’ve always loved playing around with flavors and textures in my kitchen, and this salad is a perfect example. It’s fresh, colorful, and full of crisp vegetables. What inspired me to make this dish? Well, I was looking for something light and healthy that could also be whipped up quickly on a busy day. This salad ticks all those boxes!
Using a spiralizer to turn vegetables into noodles is like playing a guitar—both require a bit of skill and a lot of passion. Each twist of zucchini or carrot comes out looking like beautiful strings, which reminds me of tuning my guitar before a performance. This playful approach to veggies not only makes the dish visually appealing but also makes eating them fun, especially if you have kids at home.
This Spiralized Veggie Noodle Salad is all about making healthy eating simple and enjoyable. It’s perfect for a quick lunch or a side dish at your next family gathering. Let’s embrace the colors and freshness of the vegetables, and I hope this salad brings a joyful twist to your table!
Chef’s Notes – Spiralized Veggie Noodle Salad
- Spiralizer Choice: Use a medium blade on your spiralizer for the best texture in your noodles; too thin, and they may break apart, too thick, and they won’t absorb the dressing as well.
- Noodle Drying: After spiralizing, pat the noodles dry with paper towels to remove excess moisture. This helps the dressing cling to the noodles better and prevents the salad from becoming watery.
- Garlic Cooking Tip: To avoid burning the garlic, which can make it bitter, cook it just until it’s fragrant (about 30 seconds to 1 minute) and then remove the pan from the heat.
Spiralized Veggie Noodle Salad
Discover the vibrant flavors of our Spiralized Veggie Noodle Salad! This easy-to-make dish combines the freshness of zucchini and carrots with a tangy, homemade dressing. Perfect for health enthusiasts and those on a gluten-free diet, this salad is as nutritious as it is delicious. Ready in just minutes, it’s ideal for a quick lunch or a light dinner.
4
servings10
minutes1
minute150
kcal11
minutesKeep the screen of your device on
Ingredients
- Vegetables
2 medium zucchinis spiralized into noodles
1 large carrot peeled and spiralized into noodles
- For the Garlic Sesame Dressing
2 tablespoons extra virgin olive oil
3 cloves garlic finely minced
2 teaspoons white sesame seeds
1/2 teaspoon gluten-free soy sauce
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons fresh lime juice
1 teaspoon sesame oil
3 tablespoons fresh cilantro leaves finely chopped
- Alternative Ingredients:
Carrot replaces beet for a sweeter taste and crunchier texture
Gluten-free soy sauce replaces regular soy sauce for gluten intolerance
Directions
- Preparation of Dressing – Heat a nonstick pan over high heat. Add olive oil and heat for about 15 seconds until hot. Remove from heat and stir in minced garlic and sesame seeds. Allow to cool to room temperature.
- Spiralizing Vegetables – Trim ends from zucchini and carrot. Spiralize into thick noodles using a vegetable spiralizer.
- Combining Ingredients – Place zucchini and carrot noodles in separate bowls. Pour cooled garlic oil over zucchini noodles and toss gently to coat evenly.
- Final Assembly – Before serving, whisk together soy sauce, salt, black pepper, lime juice, and sesame oil to create the dressing. Combine with the zucchini and carrot noodles and toss gently. Sprinkle with chopped cilantro leaves and serve immediately.
Equipment
- vegetable spiralizer
- mixing bowls
- measuring cups and spoons
- Nonstick Pan
Nutrition Facts
- Calories: 150kcal
- Carbohydrates: 10g
- Protein: 2g
- Fat: 11g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 300mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 50IU
- Vitamin C: 20mg
- Calcium: 4mg
- Iron: 8mg
FAQ – Spiralized Veggie Noodle Salad
How do you spiralize vegetables?
To spiralize vegetables, you will need a vegetable spiralizer. Trim the ends of the vegetable (like zucchini or carrots), secure it in the spiralizer, and turn the handle to create noodle-like strands. For this recipe, use the blade that produces medium-thick noodles for the best texture.
Can I make this salad ahead of time?
Yes, you can prepare the components ahead of time, but it’s best to combine them just before serving to maintain the freshness and crunch of the noodles. You can spiralize the vegetables and prepare the dressing a day in advance and store them separately in the refrigerator.
Is this salad suitable for a gluten-free diet?
Yes, this recipe is suitable for those on a gluten-free diet as it uses gluten-free soy sauce and other gluten-free ingredients. However, always check labels to ensure that all individual ingredients are certified gluten-free.
Are there any other dressing options that go well with this salad?
If you prefer a different dressing, a light peanut or tahini dressing also pairs wonderfully with the flavors of this salad. You might also try a simple vinaigrette with olive oil, vinegar, salt, and pepper for a different twist.
