A refreshing and vibrant Spiralized Carrot Zucchini Salad dressed in a flavorful sesame ginger dressing, perfect for a light lunch or side dish.

Scale

1 yellow squash (small

about 6–7 inches)

1 zucchini (small

about 6–7 inches)

1 carrot (medium)

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon lime juice (from ½ lime)

½ inch piece ginger

peeled and grated

1 garlic clove

minced

1 teaspoon sugar or honey (optional

skip for a low carb version)

Salt & pepper

to taste (about ⅛ teaspoon each)

1 tablespoon sesame seeds

toasted (optional)

Using a spiralizer, spiralize the yellow squash, zucchini, and carrot into thin noodles.
In a separate bowl, whisk together the sesame oil, rice vinegar, lime juice, ginger, garlic, and sugar or honey (if using) until well combined.
Drizzle the dressing over the spiralized vegetables and toss until well coated.
Season with salt and pepper to taste and top with toasted sesame seeds if desired.
Serve immediately or let it sit in the fridge for 10 minutes to allow the flavors to meld.

For a more filling salad, consider adding cooked quinoa or grilled chicken. Adjust seasoning according to your taste preferences.

Keywords: Spiralized Carrot Zucchini Salad, healthy salad, vegetable salad, summer salad, gluten-free, low carb