Cold Zoodle Salad with Sesame-Ginger Dressing
A refreshing gluten-free salad with zucchini noodles, crunchy vegetables, and a tangy sesame-ginger dressing. This Asian-inspired noodle recipe (gluten free, vegan), ready in about 20 minutes, pairs medium zucchinis, carrot, julienned, red bell pepper, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium zucchinis
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 2 stalks green onions, chopped
- 2 tbsp sesame seeds, toasted
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp fresh ginger, grated
- 1 tsp honey
- 1 clove garlic clove, minced
- 1/4 tsp red pepper flakes
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Use a spiralizer or julienne peeler to create noodles from 3 medium zucchinis, then place in a large bowl.
- Step 2: Add 1 large julienned carrot, 1 thinly sliced red bell pepper, and 2 chopped green onions to the bowl with the zucchini noodles.
- Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp grated fresh ginger, 1 tsp honey, 1 minced garlic clove, and 1/4 tsp red pepper flakes until well combined.
- Step 4: Pour the dressing over the vegetables, tossing gently to coat all ingredients evenly.
- Step 5: Let the salad chill in the refrigerator for 15 minutes to allow flavors to meld.
- Step 6: Before serving, sprinkle 2 tbsp toasted sesame seeds over the salad for added crunch and nuttiness.
Frequently asked questions
How long does Cold Zoodle Salad with Sesame-Ginger Dressing take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cold Zoodle Salad with Sesame-Ginger Dressing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchinis from drying out.
Can I substitute ingredients in Cold Zoodle Salad with Sesame-Ginger Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cold Zoodle Salad with Sesame-Ginger Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cold Zoodle Salad with Sesame-Ginger Dressing gluten free?
Yes — this recipe is tagged gluten free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This was a refreshing change from heavy pasta salads. My whole family loved it!
- ★★★★★
A great way to get veggies in without the guilt. The sesame-ginger flavor is spot on.
- ★★★★★
Perfect for hot summer days. The dressing is amazing and the zoodles hold up well.
