Zucchini Noodle Salad

This plant-based vegetarian is a take on a soba noodle salad. It’s a fresh and easy recipe – and the best part is no cooking is required.

With less than 300 calories per serving this makes for a perfect side dish to any grilled protein. It also holds up nicely in the refrigerator making it great for meal prep!

How to make vegetable noodles

There are three options for turning your zucchini, summer squash, and carrots into noodles:

1. Slice your vegetables into thin strips by first cutting them into 1/4-inch pieces and then thin strips from there.
2. Use an appliance, like a mandolin or spiralizer.
3. Buy them pre-spiralized at your grocery store. While not available at all stores, many now sell pre-packaged zucchini “noodles” in the produce section. For the carrots, you’d just buy shredded/matchstick carrots.

 

Print Recipe

Zucchini Noodle Salad

 

This plant-based vegetarian take on a soba noodle salad is refreshing, easy to make, and no-cook!

 

Prep Time20 minutes mins

 

Course: Side Dish

Keyword: Plant-Based Noodle Salad, Zucchini Noodle Salad Recipe

Servings: 4

Calories: 285kcal

Ingredients

• 1 medium zucchini
• 1 medium summer squash
• 2 medium carrots rainbow preferred
• 3-4 small radishes sliced thinly
• 1 scallion sliced thinly
• 1 cup red cabbage sliced thinly
• 2 cups sugar snap peas sliced vertically into thin strips
• 2 tbsp cilantro chopped
• 1 tbsp toasted sesame seeds
• 1/4 cup unsalted, roasted peanuts
• 1 tbsp honey or maple syrup to make vegan
• Juice 2 limes
• 1 tbsp rice wine vinegar
• 1/2 tsp kosher salt
• 1/4 cup extra-virgin olive oil

Instructions

• Start by making noodles out of your zucchini, summer squash and carrots. See post for options on how to make yours into noodles, ribbons, or thin slices.
• Mix all the vegetables (including the vegtable noodles that you just made) and cilantro together in a large serving bowl. Sprinkle sesame seeds and peanuts evenly on top of the salad.
• In a small mixing bowl combine honey, lime juice, vinegar, and salt. Slowly whisk in the olive oil. Distribute the dressing over the salad and enjoy!

Notes

Nutrition Facts:

Serving size: about 2 cups | 285 calories per serving 

 

20 grams fat (3 grams saturated fat), 0 mg cholesterol, 285 mg sodium, 6 grams, 24 grams carbohydrates, 14 grams sugar:, 7 grams fiber.