Vegan Spiralized Zucchini Noodle Salad
A vibrant raw salad featuring spiralized zucchini noodles and colorful vegetables tossed in a rich, nutty cashew dressing. The combination of crunchy vegetables, fresh herbs, and a creamy Asian-inspired sauce creates a satisfying meal that's both nourishing and refreshing. Perfect for summer gatherings, meal prep, or anyone seeking a lighter alternative to traditional pasta salads. The spiralizer transforms ordinary vegetables into noodle-like shapes that hold the flavorful dressing beautifully.
Ingredients
- 1 zucchini
- 1 teaspoon sea salt
- 1 leaves kale, de-stemmed and chopped
- ½ red cabbage
- 1 red bell pepper
- 2 carrots
- 1 bunch broccolini
- 1 scallion, chopped
- 1 tablespoon mint, chopped
- 2 tablespoons cilantro, chopped
- ½ cup raw cashews, chopped
- 3 tablespoons natural cashew butter
- 3 tablespoons soy sauce
- 1 tablespoon agave nectar
- ½ tablespoon rice vinegar
- ½ tablespoon sesame oil
- 1 garlic clove, minced
Instructions
- 1
Spiralize zucchini and place on paper towel, sprinkle with sea salt and set aside
- 2
Chop de-stemmed kale and place in large bowl
- 3
Spiralize cabbage using blade A to chop, add to bowl
- 4
Remove pepper seeds and slice into long strips, add to bowl
- 5
Peel carrots then continue peeling to make long ribbons, add to bowl
- 6
Cut broccolini stems and cut into desired sized florets, add to bowl
- 7
Chop scallion, mint, cilantro, and cashews, add to bowl
- 8
Combine cashew butter, soy sauce, agave nectar, rice vinegar, sesame oil, and minced garlic in jar with lid
- 9
Shake jar until dressing is completely combined
- 10
Pour dressing over salad and toss
Tips
Let spiralized zucchini sit with salt for 10-15 minutes to draw out excess moisture before adding to salad
Make dressing ahead and store in refrigerator - flavors improve after sitting for a few hours
Add delicate ingredients like herbs and cashews just before serving to maintain texture
Good to Know
Refrigerate up to 3 days. Store dressing separately if making ahead.
Can prep vegetables 1 day ahead. Add dressing just before serving.
Serve chilled or at room temperature. Toss again before serving.
Common Mistakes
Salt zucchini ahead of time to avoid watery salad
Keep dressing separate until serving to prevent wilting
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
FAQ
Can I make this without a spiralizer?
Yes, use a vegetable peeler to make thin ribbons or julienne cut with a knife for similar results.
How long does the dressed salad keep?
Best eaten same day when dressed. Undressed vegetables keep 2-3 days refrigerated.
Can I substitute the cashew butter?
Tahini, almond butter, or sunflower seed butter work well with slight flavor variations.