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Food & Home

Sesame and Zucchini Noodle Salad

Kim Floresca
Kim Floresca

Let the zucchini take center stage for once. Here, we paired it with a quick creamy sesame sauce. Feel free to add chicken, tofu, or a piece of salmon for protein. This salad does require some chopping, but the end result is gorgeous. And it packs and travels well, so it’s an ideal candidate for an office lunch. Double the zoodle salad and dressing—you’ll use what’s left over to make the Cashew Chicken Wraps.

Serves 2

for the Zoodle salad:

2 cups zucchini noodles

1 cup shaved red and green cabbage

1 large carrot, finely julienned

½ cup cilantro leaves

¼ cup mint leaves, roughly torn

for the Creamy sesame dressing:

¼ cup tahini paste

juice of 1 lime

2 tablespoons water

1 tablespoon gluten-free tamari or coconut aminos

1 tablespoon cashew or almond butter

salt and pepper to taste

to serve:

¼ cup roughly chopped toasted cashews

toasted sesame seeds

2 wedges lime

1. Make the zoodle salad by mixing all the salad ingredients together, then set aside.

2. To make the creamy sesame dressing, whisk everything together in a bowl and adjust the seasoning as needed.

3. Top the zoodle salad with the cashews. Wait until you’re ready to serve it, then dress the salad with the creamy sesame dressing, garnish with the toasted sesame seeds, and serve with the lime wedges on the side.