Carrot Noodle Salad with Ginger Dressing

Use the thick ends of the carrots to make the noodles; the thin ends are too small to spiral-slice. You can slice them in at the end or save them as snacks.

Total Time:
Level: Easy
Serves: 4


For the salad:
  • 5 large, very thick carrots (about 6 oz each), peeled
  • ¼ small red cabbage, thinly sliced
  • 1 cucumber, peeled and cut into half-moons
  • 1 tomato, diced
  • ½ avocado, pitted and diced
  • ½ c. cilantro leaves
  • 1 c. shredded cooked chicken
  • 1 tbsp. toasted sesame seeds (optional)
For the dressing:
  • 1 tbsp. grated fresh ginger
  • 2 tbsp. rice wine vinegar
  • 2 tbsp. toasted sesame oil
  • juice of ½ lime
  • 2 tsp. honey mustard
  • 1 tsp. low-sodium soy sauce
  • pinch of coarse salt
  • pepper


  1. Halve carrots crosswise; trim off ends. Cut thick halves on a spiral slicer (save the thin ones for another use), using the standard blade.
  2. Combine carrot noodles, cabbage, cucumber, tomato, avocado, cilantro, and chicken in a large bowl.
  3. Whisk together all of the dressing ingredients. Toss with the vegetable mix, and let stand for about 10 min to soften, tossing once or twice.
  4. Sprinkle with sesame seeds, if using, and serve immediately.

284 cal, 14 g fat (2 g saturated), 13 g protein, 31 g carb, 15 g sugar, 9 g fiber, 290 mg sodium, 26 mg cholesterol per serving

This recipe originally appeared in the October 2015 issue of Dr. Oz The Good Life.

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