A crunchy, colorful rainbow salad made with julienned zucchini, vibrant veggies, and a creamy tahini-lime dressing.

If you’re looking for a fresh way to enjoy more raw vegetables — without feeling like you’re just “eating a salad” — this raw vegan salad made with julienned veggie noodles might surprise you. It’s quick to make, energizing, and satisfying in all the right ways. Even better, there’s no spiralizer, blender, or food processor required.

Whether you’re exploring raw vegan meals, leaning into plant-based eating, or simply craving something light and nourishing, this simple dish is a beautiful place to start.

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🥗 Ingredients

You only need a handful of fresh, colorful ingredients:

• 1 zucchini, julienned with a julienne peeler (see tip below)
• 1 carrot, julienned
• 2 red bell peppers, thinly sliced
• ¼ cup purple cabbage, shredded
• Juice of 1 lime
• 1 tbsp tahini
• Pinch of non-iodized sea salt or Himalayan salt
• Optional: a small splash of water to thin the dressing if needed

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🛠️ Tools You’ll Need

To make this salad quick and enjoyable to prepare, a few simple tools can really help:

• Julienne peeler – This compact tool makes slicing zucchini and carrots into perfect strips fast and easy. Check out this one on Amazon
• Sharp kitchen knife – A good knife makes all the chopping smoother and more precise. Here’s a quality option

Don’t worry if you don’t have a spiralizer — you don’t need one for this recipe. A peeler and a solid knife are enough to get started.

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🌀 Instructions

Start by julienning the zucchini and carrot using a julienne peeler. It’s quick and easy to use — and much easier to clean than a spiralizer. For the leftover inner part that doesn’t shred cleanly, simply chop it or shred it by hand.

Next, add the zucchini, carrot, bell pepper, and shredded cabbage to a large mixing bowl.

In a separate small bowl, whisk together the lime juice, tahini, and a splash of water if needed. This creates a creamy, citrusy dressing without any oil.

Pour the dressing over the salad, sprinkle with salt, and gently toss until everything is coated.

Finally, let the salad sit for 5–10 minutes so the flavors can blend and mellow. Then it’s ready to enjoy.

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💚 Why I Love This Rainbow Salad

What I love most about this salad is how light and refreshing it feels, while still being surprisingly satisfying. It’s not just a pile of raw veggies — it has texture, flavor, and that creamy-citrus dressing that ties everything together. I also appreciate that it doesn’t require any special tools.

No spiralizer, no food processor, no mess. Just a few fresh ingredients and a julienne peeler, and you’ve got a colorful meal on your plate in under 10 minutes. Whether I’m short on time or simply not in the mood to cook, this salad always feels like a nourishing choice. It’s perfect for warm days, gentle detoxes, or anytime I want something quick and clean that still tastes amazing.

It also looks beautiful on the plate — which always makes eating more joyful. It’s the kind of meal that feels effortless, but still leaves you feeling cared for and recharged.

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🥄 Raw Food Benefits in Every Bite

Each ingredient in this salad brings unique benefits that support your overall well-being.

For instance, zucchini is not only low in calories but also packed with vitamin C and potassium, which help keep your body hydrated and energized.

Carrots contribute beta-carotene, essential for healthy skin and a strong immune system.

Red bell peppers add antioxidants and vitamin A, giving this salad a vibrant boost.

Purple cabbage offers plenty of fiber and anti-inflammatory properties that promote digestion and reduce discomfort.

Finally, tahini provides a natural source of healthy fats, calcium, and plant-based iron, which all work together to nourish your body deeply.

Eating raw vegetables like these regularly can help maintain steady energy and that natural glow without any need for complicated diets or tracking.

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🌟 Simple Rainbow Salad Variations

If you want to customize this salad to suit your tastes, there are plenty of easy ways to do so. For example, adding freshly grated ginger and a pinch of chili flakes can give the salad a lively, spicy kick that warms the palate.

Alternatively, mixing in extra tahini with a bit of garlic or cumin creates a creamy, rich texture that feels indulgent but still wholesome. To add crunch, sprinkling sesame seeds, chopped almonds, or sunflower seeds on top works beautifully.

And when you want a bit more substance, tossing in sprouted lentils, dehydrated mushrooms, or soaked sea spaghetti boosts the protein and keeps you full longer. These simple tweaks make the salad versatile and easy to enjoy in different ways.

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🧠 FAQs

Wondering how to julienne vegetables without a spiralizer? A julienne peeler is a fantastic tool — it’s compact, quick to use, and simple to clean. For those tougher inner parts that don’t peel easily, shredding or chopping works just as well.

If you prefer to prep ahead, you can cut the veggies in advance and store them in an airtight container. Just be sure to add the dressing right before serving to keep the salad fresh and crisp.

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🦋 Final Thoughts on This Rainbow Salad

This raw vegan rainbow salad is a delight to enjoy, blending simplicity with vibrant flavors. After a long day at work, who wouldn’t want a quick and delicious go-to meal?

Since it requires no oil or special kitchen gadgets, cleanup is a breeze. It works well for anyone wanting a nourishing meal without extra fuss.

If you give it a try, you may find yourself returning to this recipe time and again. Plus, it’s a gentle, colorful way to care for your body while enjoying the freshness of raw veggies.

If you feel like trying another, even juicier veggie noodle dish, check out my Easy Cucumber Noodle Salad