Vegan Zoodle Salad

raw asian zoodle salad gluten free | almost getting it together

Ever wonder why you see a multitude of snack/breakfast recipes on here but never lunch/dinner? It’s because I typically don’t cook anything out of the ordinary for dinner… I’ll either make my dad grill vegetables/protein or make a stir fry or lately, eat a turkey wrap or omelet. I go to yoga or run or meet up with friends after work so when I get home, I just want to throw some things in a bowl and eat them.

A few weeks ago I started craving a zoodle salad. What are zoodles? They are zucchini noodles, of course! If you haven’t jumped on the Spiralizer/vegetable noodle train you’re missing out. My Italian father willingly eats – and enjoys – zoodles. You can eat this entire bowl and not need to take a nap afterwards. I say this makes two servings – two huge servings or four normal-sized servings (if you’re having something else with it or you’re used to not eating animal protein to stay satiated… which I am not good at).

raw asian zoodle salad gluten free | almost getting it together

A better way to devour an entire bowl of something.

So, I began making this with full intention of using the miso paste I purchased (and still not have opened or used) and then forgot to use the miso paste. Blame it on the runger (this was made after a #TrailRunTuesday run). I’m getting better about actually using spices and herbs in things and not just eating everything right.this.second. This is super fresh and summery, especially with the last minute addition of the cherries.

raw asian zoodle salad gluten free | almost getting it together

Vegan Zoodle Salad


Vegan Zoodle Salad
Prep time
Total time
Recipe type: Gluten Free, Vegan
Cuisine: Asian
Serves: 2
  • 2 zucchinis
  • ½ onion
  • 1 cup carrots
  • ½ cup cherries, pitted
  • 1 block tofu, cooked to your preference (I grilled mine)
  • 2 tbsp rice wine
  • 1 tbsp tamari
  • 1 tbsp sesame oil
  • 1½ tsp garlic
  • 1 tsp ginger
  • 1 tbsp peanut butter
  1. Spiralize your zucchinis and drain excess water by pressing zoodles with paper towels.
  2. Put onions and carrots in a food processor and process until diced (or dice them if you don't have a food processor). Add cherries and dice again.
  3. Cut up cooked tofu (or raw tofu to make this raw) into cubes.
  4. Put zoodles in a large bowl and mix in onion, carrot and cherry mixture.
  5. Mix in tofu.
  6. Mix together all dressing ingredients in a small jar.
  7. Pour dressing over salad mixture and serve.
Nutrition Information
Serving size: ½ recipe Calories: 393 Fat: 18.4 g Saturated fat: 3.4 g Carbohydrates: 43.8 g Sugar: 13.2 g Sodium: 706 mg Fiber: 6.7 g Protein: 20 g

I’m linking up with one my favorite elite runners, Tina, for her Meatless Monday feature. Stop by her blog to see her perfect grilled flat bread!

Chat with me:
Do you need a lot of variety in your meals?  What other types of recipes would you like to see on Almost Getting it Together? What should I do with that miso paste?

22 comments on “Vegan Zoodle Salad

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Erin @ The Almon Eater on August 18, 2014 7:35 am

I’ve never had zoodles. Make me zoodles sometime? :)

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Susie @ SuzLyfe on August 18, 2014 10:07 am

Yet another recipe trying to convince me to get a spiralizer. Two words: tiny kitchen. I need to just use the special peeler thing that I have that will cut noodles of sorts. BUT NOMS.
I don’t need a lot of variety, but I do need some. Pretty much i work with a formula, and things within it might rotate!
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Marisa @ Uproot from Oregon on August 18, 2014 10:30 am

Yes please. Pinned for delicious eating pleasure later on! I have a spiralizer and gotta use it!
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Taylor on August 18, 2014 10:48 am

This looks SO yummy! I left my Veggetti at my fiance’s place last weekend and am dying to see him so I can get it back!
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Diana @sosmallsostrong on August 18, 2014 12:30 pm

Simple and delicious! I love that! I like a little variety in my foods, sticking with the season helps but I always keep my staples!
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Alex @ DelishKnowledge on August 18, 2014 12:34 pm

Looks awesome! I’ve been on a zoodle kick lately and can’t wait to try this salad!
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Jessica on August 18, 2014 12:45 pm

This looks awesome. BRB, looking up where to buy a spiralizer…
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Lauren @ ihadabiglunch on August 18, 2014 1:22 pm

I wish I could rent a spiralizer so I could try it before I buy it haha. So many cool recipes to try (yours looks BEAUTIFUL by the way) but I don’t want to invest in another kitchen tool that i’ll forget about in a month. Thanks for sharing!
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Amanda @ .running with spoons. on August 18, 2014 2:19 pm

Ditto on having almost -no- motivation to get creative for lunch or dinner! Plus, blogging about breakfasts, snacks, and desserts is just so much more fun :) I have to admit that zucchini is on my veggie hit list, so the idea of zoodles isn’t all that appealing, but I will say that I may be slightly biased after a less-than-pleasant zucchini experience in my past that I really should get over :lol:
Amanda @ .running with spoons. recently posted…. creamy maple roasted almond butter .My Profile

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Kylie @ immaeatthat on August 18, 2014 5:11 pm

This looks awesome! I have a block of tofu in my fridge now..this looks like the perfect thing to do with it:))!

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Gina @ Health, Love, and Chocolate on August 18, 2014 7:37 pm

Ooh I miss zoodles, I really need to break out my spiralizer!
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Thalia @ butter and brioche on August 18, 2014 11:02 pm

definitely making a noodle salad tonight for dinner, thanks for the idea.. looks delicious!
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Jessie on August 19, 2014 3:21 am

Can I come over for dinner this week? I’ll bring dessert :)

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Arman @ thebigmansworld on August 19, 2014 4:45 am

Sub the rice wine and that is my go to dressing for all things Asian- especially a cold Asian noodle salad which I need to get my ass into gear for posting.

One day I’ll get a spiralizer…to spiralize potatoes.
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Lisa-Marie on August 19, 2014 10:26 am

It looks delicious, I should add one suggestion please. Soy sauce is not gluten free, the viable alternative is Tamari Sauce – just thought you might be interested xxo

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Cassie on August 20, 2014 9:26 am

Thank you for that! I actually used tamari when I made it but just always think of it as soy sauce… I changed it in the recipe!

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Davida @ The Healthy Maven on August 23, 2014 8:30 pm

Looks SO yum!!! Curt officially hates the spiralizer cause I am force feeding him zoodles. But then I spiralized a potato and made curly fries and they’re now best friends again. Unlike me and that spiralizer blog lady…if you know what I mean ;)

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Francesca on August 25, 2014 10:16 pm

Ohh! How did I miss this deliciousness last week? Zoodles are the best- I wish they came prepackaged. ;)
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[…] 4. Vegan Zoodle Salad, Almost Getting It Together […]

[…] Zucchini noodles with onions, carrots, cherries and cooked tofu. Ready in: 20 minutes Recipe by: Almost Getting it Together […]

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Sue on March 10, 2016 7:07 am

Hey, we’d love to use this recipe in Spring issue of Thrive Magazine, with full listing and links to your website. would that be ok.


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Cassie on March 11, 2016 12:44 am


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