Spiral Zucchini Noodle Salad with Homemade Catalina Dressing ♥

Spiral Zucchini Noodle Salad with Homemade Catalina Dressing, fresh, healthy, summery. Low carb.
The Recipe: A simple zucchini salad, just zucchini noodles and carrots tossed in a lovely Homemade Catalina Dressing, all made with accessible pantry ingredients. Weight Watchers Friendly, WW 2 PointsPlus. Low Cal. Low Carb. Gluten Free. Not just vegan, "Vegan Done Real".
The Conversation: How I finally came to use the spiralizer purchased almost two years ago.

Amazon, the chiding conscience: "You purchased this item on August 25, 2012."

Me, hanging head in shame about the object of Amazon's reminder, the spiralizer I purchased two whole years ago but never once pulled out of the box let alone used.

Me, grateful to Mari Moilanen, the Finnish food blogger who blogs in English at Something Tasty. It was Mari's Zucchini Spiral "Noodle" Salad salad, which she served at the photography workshop I attended in Helsinki in June, which inspired me to dig out the long-neglected spiralizer on our very first day back!

And I've been spiralizing every since! Truth be told, this was the very first spiral zucchini noodle dish I made on that first day back. We did so love it, especially when the zucchini was allowed time to soak up the Homemade Catalina Dressing which is oh-so-gorgeous.

So your turn to confess here: who else is prone to buying something, then ignoring it? Name the object of your shame. I'll welcome your company.


Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 4

1/4 cup (40g) olive oil
2 tablespoons red wine vinegar
2 tablespoons (30g) ketchup
2 tablespoons minced onion, optional
1 tablespoon sugar
1/4 teaspoon smoked paprika or another paprika
1/4 teaspoon Worcestershire
1/4 teaspoon hot sauce
Salt & pepper to taste

2 small- to medium-size zucchini
1 carrot, peeled
1/4 cup fresh mint leaves, torn into small bits
2 tablespoons chopped fresh chive
Additional fresh mint, for garnish

CATALINA DRESSING Mix all ingredients in a small food processor. Can be made ahead of time and refrigerated. Makes 1/2 cup, you'll use about 1/4 cup for the salad, consider making extra for other uses, it's really good!

SALAD Cut zucchini into noodles with a spiralizer (see TIPS for other options). Cut carrot into small bits (see TIPS). In a large bowl, combine zucchini, carrot, fresh mint and chopped chive.

COMBINE Toss salad with about 1/4 cup Catalina Dressing. Let rest for about 30 minutes before serving. Garnish with fresh mint and serve.

NO SPIRALIZER? Use a vegetable peeler to cut the zucchini into long thin ribbons or a knife to cut into thin rounds or quarters.
CARROTS IN THE SPIRALIZER While I did experiment with carrots on the spiralizer for this salad, I wasn't pleased with the results and since then have had zero luck. Next time I will use my mandoline or this little guy to cut the carrot into julienne lengths – or simpler still, a knife to cut the carrots into thin rounds, half-rounds or quarter-rounds.
RESTING PERIOD After making zucchini noodles a dozen different ways in recent weeks, I find that unless they're cooked for a minute or two in a skillet or boiling water, it helps to let them rest for about 30 minutes in whatever they're dressed in. During that brief period, the zucchini becomes less "raw" and "blah" and takes on the other flavors.
KEEP IT VEGAN Use a vegan Worcestershire for a completely vegan salad.
VARIATIONS I keep wanting to add bits of feta or fresh mozzarella to these salad but haven't yet. Tomato would be good here too, especially with the pungent tomato dressing.

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from Kitchen Parade, my food column

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2014

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. This looks fabulous. I frequently saute julienne zucchini and carrots in butter and add the juice and zest of half a lemon just before serving. I need to remember to use the (neglected) spiralizer for this recipe as well.

  2. Looks good enough to eat ... however, I have been allergic to raw carrots for many years (go figure ... apparently the beta carotin) so I am glad you mentioned tomato and will try that but somehow with mainly sliced zuccini, it would seem to cry out for something ... additional? Will meanwhile try it with just zuccini, tomato and the yummy sounding dressing ... thanks!

  3. I've been doing something similar by julienning zucchini and cucumber, then tossing it in Caesar salad dressing. I've thought about getting one of those spiralizers to make zucchini noodles as a pasta substitute as well as for salads, but I'm not sure if I'd use it enough to justify the space it takes up. And yes, I do find myself getting gadgets that I don't use, hence my hesitation.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna