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  • Angela Castrigno

Asian Zucchini Noodle Salad

It's summertime and you better believe I'm going to have multiple "spiralilzed" recipes for you! So you if you don't have a spiralizer, I HIGHLY recommend getting one! They are the perfect summer appliance as all your favorite summer squash come into abundance.

Don't have a spiralizer? No problem! You can find an extremely affordable one online or at your local kitchen store, OR you can simply shred your veggies instead!

Here's the newest recipe we've tried at my house:


For the salad-

  • 2 medium zucchini, spiralized or shredded

  • 1/2 cup scallions

  • 1/2 cup shredded carrots

  • 1/2 cup red bell peppers, diced

  • sesame seeds to garnish

For the dressing-

  • One 2" piece of fresh ginger, peeled and chopped

  • 2 cloves garlic

  • 2 tablespoons of peanut butter (or nut butter of choice)

  • 2 tablespoons rice vinegar

  • 1 tablespoon Tamari (or I like to use Bragg's liquid aminos)

  • 1 tablespoon coconut oil

  • 2 tablespoons of sesame or toasted sesame oil

  • 1 tablespoon honey

  • Juice from 1/2 a lime (optional)

Toss all of the dressing ingredients in your blender, bullet or processor. Combine all salad ingredients and toss well in the dressing. Sprinkle extra sesame seeds on top.

This recipe makes for a delicious summer vegetarian dish. If you're a carnivore like myself, this salad tastes dynamite tossed with grass fed steak tips!

Eat well,


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