Sesame Zucchini Noodle Salad with Tahini Dressing
- Prep
- 20 min
- Yield
- 4 servings
- Level
- medium
- Cuisine
- Asian-inspired
Raw zucchini noodles tossed with a creamy tahini and sunflower butter dressing seasoned with sesame oil, coconut aminos, garlic, and ginger. Topped with toasted sesame seeds and fresh green onion. A light, nutrient-dense salad ready in minutes with no cooking required.
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Method
6 steps- 1
Peel the zucchini and create 1/8 inch noodles using a julienne peeler, spiralizer, or knife.
- 2
Lightly salt the zucchini noodles and place in a large bowl lined with paper towel to absorb excess water.
- 3
In a small bowl, whisk together tahini, sunflower butter, sesame oil, coconut aminos, vinegar, water, red pepper flakes, garlic, and ginger until smooth.
- 4
Pat the zucchini noodles dry and pour out any excess water.
- 5
Pour the dressing over the noodles and toss gently until evenly coated.
- 6
Sprinkle with toasted sesame seeds and sliced green onion before serving.
Tips
Salt the zucchini noodles and let them drain to prevent a watery salad.
Pat noodles dry before dressing to maintain texture.
Toss gently to avoid breaking the delicate zucchini noodles.
Good to Know
Keep undressed zucchini noodles refrigerated in an airtight container up to 2 days. Store dressing separately. Combine just before serving to prevent sogginess.
Prepare zucchini noodles and dressing separately up to 1 day ahead. Combine within 30 minutes of serving.
Serve immediately after dressing and topping for best texture.
Common Mistakes
Do not skip salting and draining zucchini noodles to avoid a watery salad.
Do not dress salad far in advance to avoid noodles becoming soggy.
Do not over-toss to avoid breaking delicate noodles into pieces.