Last week our family returned home from a wonderful Southern California spring break vacation.  Aside from wanting to sleep in my own bed,  I was also looking forward to getting back in my kitchen.  `No more hotel morning breakfast buffets.  No more fast-food lunches.  No more ordering meals from a sit-down restaurant day after day.  Don’t get me wrong, it’s fun for the first day or so, but after that it gets old very quickly.

Before leaving on this trip I was eating healthy and “clean” by eating whole foods and very little processed meals.  That didn’t last very long on the road.  If I am honest with you, when you take your family to Disneyland eating healthy balanced meals become less a priority and hitting as many rides as you can possibly go on becomes the mission of the day.  Now that I’m home, I feel gross and sluggish. I’m having a hard time motivating myself to get back on my healthy eating regimen.  Does any of this sound familiar?

Sometimes it takes a beautifully plated healthy dish to kick-start my way back into a better routine.  After all, we eat with our eyes before we eat with our mouths.  Visual appeal matters, and today I have a gorgeous Asian Zoodle Salad that is made with zucchinis that have been spiraled into noodles and other vibrant vegetables that make it both colorful and delicious.

I love this salad because it is a great healthy alternative to its pasta counterpart.  It is loaded with flavor and color and never weighs me down.  In fact, it’s a dish you will never feel bad about eating.

Recipe: Asian Zoodle Salad

  • Prep Time: 10 min(s)
  • Total Time: 10 min(s)
  • Servings: 4-6

A healthy, delicious, gluten-free Asian inspired salad featuring zoodles (zucchini spiralized as noodles).


    2 tablespoons olive oil

    2 tablespoons sesame oil

    2 tablespoons soy sauce (Use gluten-free tamari for a gluten-free option)

    2 tablespoons rice vinegar

    1 tablespoon fresh squeezed lime juice

    1 tablespoon honey

    1 clove garlic

    1 teaspoon minced ginger

    3 zucchinis, spiralized or julienne

    2 carrots, peeled and julienne

    1 cup shredded red cabbage

    1 red bell pepper, cut into strips

    1/4 cup chopped cilantro

    2 tablespoons sesame seeds


    In a blender or food processor, blend the olive oil, sesame oil, soy sauce, rice vinegar, lime juice, honey, garlic, and ginger until emulsified

    In a large salad bowl, toss the zucchini, carrots, cabbage, bell pepper, cilantro, and sesame seeds with the vinaigrette.  Serve immediately.

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  • Cassie Haw

    This is a great recipe! I shredded brussel sprouts because I didn’t have any cabbage. And I added chopped peanuts. Yum!