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Home » Side Dish » Salad » Asian Zucchini Noodle Salad

Asian Zucchini Noodle Salad

By Valerie · August 10, 2019 · Updated May 21, 2020 Leave a Comment

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This Asian Zucchini Noodle Salad with Ginger Sesame-Soy Dressing is a vibrant, wholesome choice to add to the menu for your next summer gathering. It makes for a delicious side dish or add grilled chicken or shrimp to make it a meal.

Zucchini noodles with vegetables on a white plate with a fork.

I’ve had a spiralizer sitting in a pretty little box on a shelf in my kitchen for months and it has finally been put to good use to create this fabulous salad.

If you haven’t spiralized zucchini yet, you’ve got to. In addition to being a fun thing to do, the noodle shape somehow transforms raw zucchini into something utterly delicious. It’s a strange thing. I wouldn’t have considered eating zucchini in it’s raw state, but I’m a newly confirmed spiralized zucchini lover. Zucchini noodles can be quickly cooked for a pasta-like dish but for this recipe we are keeping in it’s crunchy, raw state.

The Ingredients in Asian Zucchini Noodle Salad

The Ingredients in Asian Zucchini Noodle Salad on a grey board.

The ingredients in Asian Zucchini Noodle Salad are fresh, vibrant, and loaded with texture and nutrition.

  • Zucchini
  • Diced red bell pepper
  • Coarsely shredded carrot – I like to keep the bagged variety found in the produce section at the grocery store on hand for quick salads.
  • Thinly sliced green onion
  • Shelled edamame – If using frozen shelled edamame, cook it briefly in a pot of boiling water and shock it by immediately rinsing it with cold water. Drain it well and lightly salt it (if desired) before adding it to the salad. You’ll also find fresh shelled edamame that does not require cooking available in the produce section of many grocery stores.
  • Cilantro
  • Mint
  • Slivered almonds

How to Spiralize Zucchini

Two images side by side of zucchini in a spiralizer and the zucchini noodles in a clear glass bowl.

My OXO Spiralizer worked like a charm. It has a strong suction base that adheres to your kitchen counter while you work. It also has a blade box that neatly holds the three blades that come with it for easy storage. I used the spaghetti blade to create my zoodles but it also comes with blades for a fettucini and ribbon cut noodles.

For this salad I used three 6- to 7-inch zucchini. Slice off the ends and push one end into the sharp teeth on the food holder. The other end of the zucchini will press against the blade as you rotate the handle. And, voila! Zoodles.

Kitchen Tip

Spiralized zucchini noodles will be very long. To make the salad more manageable and easier for your guests to eat, run a sharp knife through the pile of zoodles. See the video at the end of this post to see how it’s done.

The ingredients for Asian Zucchini Noodle Salad combined in a clear glass bowl.

Combine the zucchini noodles with the shredded carrot, diced red bell pepper, green onion, edamame, and the fresh herbs – cilantro and mint.

The Ginger Sesame-Soy Dressing being poured over the top of the salad.

The Ginger Sesame-Soy Dressing is the same dressing I do for my Asian Pasta Salad. It combines the irresistible flavors of fresh ginger, soy sauce, sesame oil and toasted sesame seeds. It’s a winner.

I like to garnish the finished salad with more sesame seeds for a pretty presentation.

A large glass bowl filled with Asian Zucchini Noodle Salad.

How to Serve Asian Zucchini Noodle Salad

This salad is a wonderful veggie side dish to add balance to typical summer BBQ fare like burgers and ribs. I served it with grilled chicken that had been marinated in my Pretty Chicken Marinade – delicious!

It’s wonderful all on it’s own but you can also top it with grilled shrimp or chicken for a super wholesome complete meal.

Asian Zucchini Noodle Salad on a white plate with a fork with the serving bowl in the background.

I get so much satisfaction out of seeing my boys head back to the kitchen to load up their plates with seconds of this veggie-loaded dish!

Zucchini noodles with vegetables on a white plate with a fork.

Asian Zucchini Noodle Salad

This Asian Zucchini Noodle Salad with Ginger Sesame-Soy Dressing is a vibrant, wholesome choice to add to the menu for your next summer gathering. It makes for a delicious side dish or add grilled chicken or shrimp to make it a meal.
0 from 0 votes
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American, Asian
Prep Time: 15 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 15 minutes
Servings: 8
Calories: 168kcal
Author: Valerie Brunmeier

Ingredients

GINGER SESAME-SOY DRESSING:

  • 1/4 cup vegetable oil
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 2 teaspoons low sodium soy sauce
  • 1 teaspoon finely grated ginger root
  • 1 tablespoon toasted sesame seeds

ZUCCHINI NOODLE SALAD:

  • 3 zucchini, 6- to 7-inches
  • 1 cup coarsely shredded carrot
  • 1 cup shelled edamame (I used frozen, boiled for a few minutes, rinsed in cool water and lightly salted)
  • 3 green onions, thinly sliced
  • 1 red bell pepper, diced
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped fresh mint
  • 1/4 cup slivered almonds or peanut pieces
  • 1 tablespoon sesame seeds, for garnish

Instructions

  • Combine the dressing ingredients in a small mason jar. Place the lid on securely and shake well to combine. Set aside.
  • Cut ends off the zucchini and spiralize. Run a sharp knife through the pile of spiralized zucchini several times to shorten the very long strands (this makes it easier to eat). Place the zucchini noodles in a large mixing bowl with carrot, edamame, green onions, bell pepper, cilantro and mint. Toss well to combine.
  • Shake the dressing again and pour about 3/4 of it over the salad. Add the nuts and toss well to coat the veggies with dressing. Add additional dressing as desired. Garnish with sesame seeds and serve.

Nutrition

Calories: 168kcal | Carbohydrates: 12g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Sodium: 63mg | Potassium: 418mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3458IU | Vitamin C: 36mg | Calcium: 67mg | Iron: 1mg
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A long vertical collage of Asian Zucchini Noodle Salad on a white plate with a fork and all of the ingredients tossed together in a glass bowl.

 

Valerie’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. 

Categories: Salad, Side Dish, Vegetables

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