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Zucchini noodles with vegetables on a white plate with a fork.
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5 from 2 votes

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.
Prep Time15 mins
Cook Time0 mins
0 mins
Total Time15 mins
Course: Salad, Side Dish
Cuisine: American, Asian
Servings: 8
Calories: 168kcal



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


  • 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


  • 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.


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