Zoodle Sesame Summer Salad. Each summer, my kitchen sort of turns into a battle zone. Fans blasting, windows wide open, me refusing to crank up the stove for anything besides a cup of coffee. Zoodle Sesame is my go-to answer when I want something quick, refreshing, and way lighter than those heavy pasta nights. The secret? You only need a zucchini or two and a few pantry staples, and suddenly life feels a little less… sticky. I even wrote about how I make zoodles work on lazy weeknights in my zucchini spiralizer review, in case you’re on the fence about the gadget scene. 
How to Make Sesame Zoodles
Alright, let’s get into it. Here’s my not-so-fancy method for making this Zoodle Sesame bowl. First things first, grab two medium zucchini. Wash them (super important) and take off the ends. Spiralize them into noodles. If you don’t have a spiralizer, honestly, even a potato peeler gets you close enough. Toss your zoodles in a big bowl.
Now, for the sauce. In a small jar or mug, mix together 2 tablespoons soy sauce, 1 tablespoon sesame oil (it’s so fragrant), 1 tablespoon rice vinegar, a little squirt of honey, and one minced garlic clove. Shake or stir like your life depends on it. Pour this over your zoodles and toss to coat.
I like to add sliced scallions, sesame seeds (the more the better), and a sprinkle of chili flakes. Sometimes I’ll do chopped peanuts or cashews if I’m feeling fun. And that’s basically it. Zoodle Sesame magic in under ten minutes.
Tips for the Perfect Sesame Zoodles
Let’s be completely honest—zoodles get soggy real quick if you mess up. I’ve ruined a batch or two before learning a few tricks. First, salt your zoodles lightly and let them sit in a colander for 10-15 minutes before tossing everything together. This helps draw out some of that extra water. Give ’em a good pat dry with a towel.
Don’t drown your salad in sauce, either. The zucchini will start releasing water the longer it sits, so go easy at first and add more only if you need to.
I can’t stand limp toppings—so always go for fresh herbs. Cilantro or basil brings your Zoodle Sesame salad from plain to five-star restaurant territory. Trust me, this is not the time for the sad herbs at the back of the fridge.
Common Variations and Customizations
Here’s my take—this Zoodle Sesame salad is practically a blank canvas. Missing scallions? Use fresh chives or even some diced red onion. Want more crunch? Add thin slices of bell pepper or snap peas. Some days I’ll do extra protein with cooked chicken, or, for a real treat, toss in some shrimp.
There’s plenty of vegan options too. Cubed tofu? Absolutely, just make sure to pat it dry first so it soaks up the sauce. If I have leftover cooked rice noodles, sometimes I’ll mix them in with the zoodles for a half-and-half bowl. It’s sort of rebellious (and filling!). Hot tip? A squeeze of lime before serving wakes up the whole dish.
I mean, make it yours. Nobody likes salad rules anyway.
“I took this to a summer potluck and every single person asked for the recipe. Now it’s the only thing they want me to bring.” – Jen, longtime friend and enthusiastic taste-tester
Nutritional Benefits of Zucchini Noodles
Zucchini noodles (zoodles) are kind of a game-changer if you’re trying to keep it light in the summer. They’re lower in carbs and calories than regular pasta, which means you can eat a giant bowl and still feel pretty energetic. Zucchini is also a good source of vitamin C, which, honestly, who doesn’t need more of?
They’re loaded with water, so you stay hydrated—extra key if you’re sweating it out in a hot kitchen like me. Even better, since they’re basically just veggies in disguise, you get extra fiber, which keeps things, uh, moving smoothly if you get what I mean.
Pairing Suggestions for Sesame Zoodles
Here’s the fun part. I get bored easily, so serving Zoodle Sesame salad with sidekicks helps.
- Grilled chicken or shrimp: The smoky grilled flavor pairs perfectly with the fresh crunch.
- Toasted pita or naan: Seriously, don’t knock it till you’ve tried dipping it.
- Edamame: Bump up the protein, plus it’s a super easy addition.
- Crispy tofu cubes: For a plant-based twist, just toss them on top.
Mix it up based on what’s hanging around in your fridge—no rules here.
Common Questions
Do I have to cook the zoodles first?
Nope! Raw zoodles keep their crunch and work best in this salad.
Can I make it ahead?
Sort of. Prep everything, but wait to add the dressing until you’re ready to eat. Seriously, soggy zoodles are no one’s friend.
Help! My sauce is too salty.
Just add a splash of water or toss in a bit more zucchini. Easy fix.
What if I hate garlic?
Skip it or swap for a smidge of grated ginger. Equally zingy.
Are there other veggies I can spiralize?
Definitely! Try carrots, cucumbers, or even sweet potato for a fun switch-up.
Zoodles To the Rescue: Give It a Go!
There you have it—my take on Zoodle Sesame, the salad that saves me from both hanger and summer heat. It’s forgiving, it’s crazy simple, and honestly, it’s better than takeout on a sticky evening. If you want another twist, you should absolutely try this Spicy Sesame Zoodles with Crispy Tofu Recipe from Pinch of Yum. For something extra crispy, it’s wild. So go spiralize those zukes, shake up your dressing, and dig in. You’re gonna be hooked. 
Zoodle Sesame Summer Salad
A quick and refreshing summer salad made with zucchini noodles and a flavorful sesame dressing.
- Total Time: 15 minutes
- Yield: 2 servings 1x
Ingredients
- 2 medium zucchini
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 garlic clove, minced
- Sliced scallions
- Sesame seeds
- Chili flakes (to taste)
- Chopped peanuts or cashews (optional)
Instructions
- Wash and trim the ends of the zucchini, then spiralize them into noodles.
- In a small jar, combine soy sauce, sesame oil, rice vinegar, honey, and minced garlic; mix well.
- Pour the sauce over the zoodles and toss to coat.
- Add sliced scallions, sesame seeds, and chili flakes. Mix well.
- Let the zoodles sit for a few minutes to absorb the flavors before serving.
Notes
To prevent soggy zoodles, salt them lightly and let sit in a colander for 10-15 minutes before mixing with the sauce. For additional crunch, consider adding bell pepper or snap peas.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg