Asian Zoodle Salad | Kitchen Explorers | PBS Food

Asian Zoodle Salad


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.

Asian Zoodle Salad

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


  1. In a blender or food processor, blend the olive oil, sesame oil, soy sauce, rice vinegar, lime juice, honey, garlic, and ginger until emulsified
  2. In a large salad bowl, toss the zucchini, carrots, cabbage, bell pepper, cilantro, and sesame seeds with the vinaigrette.  Serve immediately.

Prep Time: 10 Minutes

Total Time: 10 Minutes

Yield: 4-6

Alice-Currah-169x215Alice Currah is the publisher of popular food blog, Savory Sweet Life. Her approachable everyday recipes are accompanied by beautiful step by step photos and have been featured online at Martha Stewart, Real Simple, The Pioneer Woman, Epicurious, Bon Appetit, Saveur, iVillage and many more. In March 2010, featured Alice as one of “Eight of the Very Best Food Bloggers.” You can find her on Twitter, Instagram, or Facebook.

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