Zucchini and Radish Noodle Salad
This is the recipe for our zucchini and radish noodle salad as shown on our Gluten-Free Pastas Online Course.
What I love most about this dish is that you can make the entire meal in about 15 minutes, and it doesn’t require much cooking.
Zucchini and radish noodle salad may look trendy, but its roots run deep.
Zucchini comes from ancient Central America, while radishes were loved in ancient Egypt—two ingredients that traveled across the world before meeting in this fresh, colorful bowl.
This salad turns simple veggies into a crunchy, twirlable noodle dish that feels both light and exciting.
The peppery bite of radish and the cool, tender zucchini ribbons create a flavor dance that’s refreshing and fun.
It’s the kind of dish that makes you want to grab a fork right away—bright, crisp, and full of history in every bite!
Nutrition
per serving (≈55g)Instructions
7 stepsUse a spiralizer or a sharp knife to cut the zucchini and radish into thin noodles.
Place the zucchini and radish noodles in a large mixing bowl, and toss gently with some salt. Allow the salted zucchini to rest for five minutes while you prepare the garlic.
For the garlic, simply sauté the minced garlic in some olive oil over low heat until fragrant, or about three minutes.
After the zucchini noodles have had a chance to rest after being salted, drain out the excess water from the noodles.
Combine the noodles with the sauteed garlic and olive oil, and toss lightly to combine.
Plate the noodles onto serving plates, and garnish each serving with some cracked black pepper, fresh basil leaves, fresh dill, and pine nuts. Or you can use whatever fresh herbs or additions you want here!
Serve and enjoy!
