Asian Zoodle Salad

Asian zoodles salad is a wonderful blend of zoodle, or spiralized zucchini noodles along with other vegetables and an Asian inspired dressing.

Also try sesame avocado chicken salad or these light shrimp spring rolls. And for a fun twist, don’t miss spicy baked salmon sushi muffins.

Why You’ll Love It

Colorful: We eat with our eyes before taking a single bite, and the bright colours in this salad make you instantly want a grab a fork (or pair of chopsticks!) and dig right in.
Nutritious: Each of the vegetables in this recipes comes with its own vitamins, minerals and antioxidants, and the dressing isn’t high fat and doesn’t have any sugar. This is also a low-carb dish.
Different: Salad recipes you find yourself making all the time can get old. What was once your favorite salad can easily become boring, so liven things up with this Chinese style zoodles salad. It makes a great change.

Asian Zucchini Noodles Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Vegetables: The recipe calls for yellow squash, zucchini, carrots, red onion, green onions, and cabbage.
Coconut oil and sesame oil: For rich flavors in the dressing.
Soy sauce: Adds umami flavor to the dressing.
Lime juice: For a zesty tang.
Garlic and ginger: More flavors for the dressing.

How to Make Asian Zoodle Salad

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the dressing: Shake all the ingredients for the dressing together in a mason jar or similar.
Spiralize the vegetables: Run the raw zucchini, squash, and carrots through a spiralizer, then toss with salt.
Add the other ingredients: Drain off any excess liquid the salts pulled out and toss the squash, carrot, and zucchini noodles with the green onions, red onion, and dressing.

Substitutions and Variations

Vegetables: You can use other kinds of vegetables in this if you want, such as red bell pepper or green bell pepper, thinly sliced mushrooms, snap peas, red cabbage, or even some crushed pineapple chunks if you drain them well first.
Dressing: Substitute bottled Thai peanut dressing for the homemade dressing or add other components to the dressing such as seasoned rice vinegar (in place of the mirin) or apple cider vinegar, red pepper flakes, extra sesame oil, toasted sesame seeds, or chili garlic sauce.
Soy sauce: You can use coconut aminos instead.
Sweeten up the dressing: If you want a sweet touch, honey, agave syrup, sugar, or artificial sweetener would work.

Serving Suggestions

With a protein: Pair it with grilled shrimp, black pepper chicken, crispy chili beef, BBQ ribs, rotisserie chicken, or even a juicy steak.
With other salads: Other side salads you may want to pair with this are a green goddess salad or Italian tuna white bean salad.

How to Store Zucchini Noodle Salad

Store: Keep the Asian zucchini noodles salad mixture separate from the dressing and refrigerate both for a day before mixing.
Freeze: This salad doesn’t freeze well because it gets mushy when thawed, so serve immediately for the best result.