Chinese Zucchini Noodle Salad

This Chinese Zucchini Noodle Salad is a light and refreshing dish that combines crisp zucchini noodles with a creamy, nutty, and spicy sauce. I love how the raw version keeps all the vibrant flavors and nutrients intact, though it also works beautifully lightly stir-fried.

Why You’ll Love This Recipe

I love how this recipe is quick, healthy, and packed with flavor. The zucchini offers a cool crunch, while the tahini and sesame oil add richness, and the chili and garlic give it a spicy kick. It’s perfect as an easy side dish—or I sometimes bulk it up with my favorite protein to serve as a satisfying main.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 zucchinis, made into noodles (zoodles)
• 1 teaspoon salt

Sauce Ingredients:

• 2 garlic cloves, finely chopped
• 2 tablespoons coconut aminos
• 2 tablespoons tahini (or peanut/almond butter)
• 1 tablespoon sesame oil
• 2–3 teaspoons mild or medium chili powder (adjust to taste)
• 2 teaspoons chili oil
• 2 teaspoons honey or maple syrup (optional)

Optional Garnish:

• Toasted sesame seeds
• Chopped green onions

Directions

1. I make zucchini noodles (zoodles) using a spiralizer, mandoline, or carefully slicing them by hand. I keep the lengths short—scissors work great for that.
2. I toss the zoodles with salt and let them sit in a colander over the sink for 30 minutes, which helps draw out extra moisture.
3. While they sit, I whisk together the sauce: garlic, coconut aminos, tahini, sesame oil, chili powder, chili oil, and honey (if using).
4. After 30 minutes, I gently squeeze the zoodles to release any excess water and transfer them to the bowl with the sauce.
5. I toss everything together well, making sure each noodle is coated in that flavorful dressing.
6. If I’d like a little extra finish, I top the salad with toasted sesame seeds and chopped green onions before serving.

Servings and timing

This recipe serves 6 people.
Prep time: 35 minutes (including the salting & draining step)
Total time: 35 minutes

Storage/reheating

I keep this salad in the refrigerator for up to 2 days—though I prefer it fresh for the best texture. If I decide to stir-fry it, I heat a pan with a little oil over medium heat and toss it just until warmed through (about 2–3 minutes)—it’s a delicious hot alternative.

FAQs

Can I use regular soy sauce instead of coconut aminos?

Yes. I do when I want a more savory profile—but I reduce added salt since soy sauce is stronger.

What if my zucchini is extra watery?

I squeeze more water out after salting and even lay them between towels to blot them dry. That helps the sauce stick better.

Is it okay to skip the chili oil?

Definitely. I sometimes omit it and just rely on chili powder for heat—or leave out the spice entirely for a milder taste.

Can I add protein?

Yes. I often toss in cooked tofu, shrimp, or shredded chicken to turn this into a hearty main.

Is this salad vegan?

Yes, as long as I replace honey with maple syrup and use plant-based butter or oil.

What chili powder works best?

I use a mild chili powder blend or ancho to control the heat. For more of a kick, I opt for chili flakes or cayenne.

Can I make this ahead of time?

Yes—I prepare everything and toss it together just before serving to keep the noodles crisp.

Can I still make it warm?

Absolutely. After tossing with sauce, I sauté it briefly just to warm it through. It’s still delicious that way!

Why do I salt the zucchini?

The salt helps draw out water from the zucchini, giving a better texture and preventing a soggy salad.

Can I use other vegetables?

Yes! I’ve made it with shredded carrots, cucumber, or even blanched green beans for a different twist.

Conclusion

This Chinese Zucchini Noodle Salad has become a staple when I want something vibrant, spicy, and nourishing. It’s refreshing, easy to prepare, and perfect as a light side or a vegetarian main. With flavorful sauce and crunch, it’s a dish I’m always eager to make—and share.

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