Asian Inspired Veggie Noodle Salad

Spiralized zucchini shines in this refreshing salad with the help of ginger, cilantro, and lots of citrus. Serve it as a side to brighten up any meal, or add edamame to a larger portion for a protein packed entree.

Asian Inspired Veggie Noodle Salad

Prep Time 1 hour
Total Time 1 hour
Course Main Dish
Servings 6 people


Marinated Mushrooms

  • 8 oz mushrooms (any variety) thinly sliced
  • 1/2 tsp Chinese Five Spice
  • 1 tbsp tamari sauce you can also use soy sauce or liquid aminos
  • 1 tsp Jada Chicken Salt (optional)

Cilantro Ginger Dressing

  • 1/2 tbsp apple cider vinegar
  • 1 tbsp agave nectar
  • 1/2 lime juiced
  • 1/2 lemon juiced
  • 1 scallion thinly sliced
  • 1/4 cup cilantro finely minced
  • 1 inch fresh ginger finely grated
  • 1/2 tbsp sesame oil
  • 1 tbsp tamari sauce you can also use soy sauce or liquid aminos


  • 2 large zucchini spiralized
  • 1-14 oz bag coleslaw mix
  • 1 bell pepper sliced
  • 1 avocado sliced
  • 1/4 cup raw pumpkin seeds or sliced almonds
  • 2 cups frozen edamame thawed and rinsed


  • Mix the sliced mushrooms with the spices and sauces. Store in an airtight container and allow to marinate in the refrigerator for as little as 1 hour or up to 8 hours.
  • Add all dressing ingredients to a mason jar. Screw on lid and shake until well combined.
  • Add all salad ingredients except avocados to a large bowl and gently toss with tongs to combine.
  • Pour salad into a large serving dish. Pour on dressing and lightly toss to distribute. Spoon mushrooms around the perimeter of the dish, straining excess liquid as you go. Top with avocado slices. Serve with wedges of lemon or lime and garnish with cilantro if desired.
Keyword vegan recipe
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