So I’m pretty sure it’s not news to you that you can make noodles out of zucchini. Or carrots, or sweet potatoes or butternut or cucumbers for that matter! Raw noodles have been a thing for years now. And they’re awesome!
When you want noodles but want to stick to fresh and raw, then zucchini noodles are a winner (and all those options mentioned above!).
Our personal favorites are zucchini noodles and cucumber noodles. But zucchini actually works a bit better as the noodles are drier than cucumber noodles, so you don’t end up with noodles standing in a bowl of water when you’ve left them to sit for 5 minutes (note: if using cucumber noodles, let them drain for a bit before serving!).
Zucchini noodles are dry enough that you don’t have that issue, and also they really mix well with your sauce!
To make them you do need to invest in a spiralizer, the one we have is called a Lurch Spirali. It works very well, it’s affordable and we’ve had it for years now, so I know it lasts well.
Raw noodles are awesome with a good sauce, they look impressive, and they can turn any salad into a gourmet treat!
I decided to serve these zucchini noodles with a delicious tahini sauce that is a personal favorite. This tahini sauce makes an amazing salad dressing that is in regular use at our house, but also an amazing sauce for these noodles!
Spiralize the noodles, place them on a bed of baby spinach, top them with some beautiful sliced tomato, pour on some tahini sauce and sprinkle some sesame seeds, some cilantro on the side and you have a beautifully gourmet meal that is raw, vegan, healthy, gluten-free, fabulously fresh and all those good things!
Some folks actually cook zucchini noodles, and when doing that, it’s a case of sautéeing them for a minute in some olive oil. And that is super good too! Still retains that freshness, but I really love these raw.
They have all the flavor, they are crispy and fresh and just perfect at absorbing the other flavors you add to them via the sauce.
But if raw is not appealing to you, you have the option of sautéeing them briefly as well.
I really think you will love this dish, it is:
It’s raw, so serve it straight away, there’s no keeping this in the fridge for later.
If you’re not going to use it all, then keep your sauce and noodles separate in airtight containers and only combine them when you’re ready to serve, but it’s ideal if you make it and serve it right away.
So what do you think of this gorgeous raw cuisine? Let me know in the comments! And if you make these zucchini noodles with tahini sauce, let me know how it turns out! And rate the recipe as that’s super helpful.
For more raw, ultra fresh goodies check out these super recipes:
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Fresh and delicious zucchini noodles topped with tahini sauce. This vibrant and colorful vegan meal is bursting with flavor and goodness! Raw and Gluten-Free.
- Baby Spinach
- 4 Baby Green Zucchini
For the Tahini Sauce:
- 1/4 cup Tahini
- 1/2 Lemon (Squeezed)
- 1/2 tsp Minced Ginger
- 1 Tbsp Soy Sauce
- 1 Tbsp Maple Syrup
- Fresh Sliced Tomato
- Sesame Seeds
- Spiralize the zucchini into noodles and then place onto a bed of baby spinach.
- Add the sauce ingredients to a bowl and whisk until smooth.
- Pour the sauce over the top of the noodles and serve with fresh sliced tomato and a sprinkle of sesame seeds.
- Serving Size: 1 Serve (of 2)
- Calories: 240
- Sugar: 8.5g
- Sodium: 506mg
- Fat: 17g
- Saturated Fat: 2.4g
- Carbohydrates: 18.6g
- Fiber: 4.7g
- Protein: 7.8g