Raw Vegan Zucchini Noodles, Fresh as a 1940s Garden Lunch

Backyard lunches in the 1940s were simple, fresh, and made with whatever was in season. That’s the charm behind these raw vegan zucchini noodles. No stove, no fuss—just a crisp, garden-fresh meal that feels like a breeze on a summer porch swing.

This isn’t your average salad. It’s cool, crunchy, and zings with lemon and herbs. If you’ve never had raw zucchini this way, you’re in for a light lunch that feels like it came straight out of Grandma’s garden patch.

History

During the 1940s, war rationing meant families leaned hard into gardening. “Victory gardens” popped up in every backyard. People grew what they could eat, and zucchini became a favorite because it was easy to grow and gave a big harvest.

Pasta was harder to come by. So folks got creative—especially when raw food culture crept into home kitchens in the later part of the decade. While spiralizers didn’t exist back then, slicing veggies into ribbons with a knife (Chefs envy this knife set) or peeler was common in salad-making.

This dish is a nod to that kind of resourceful cooking. It takes the spirit of a garden lunch and gives it a raw vegan twist—keeping the flavors bright, clean, and wholesome.

Equipments

• Spiralizer or julienne peeler
• Mixing bowl (I love this mixing bowl set)
• Citrus juicer (optional)
• Small whisk or fork
• Cutting board (My favorite cutting board set) and knife

Ingredients

• 2 medium zucchinis
• 1 tbsp cold-pressed olive oil
• 1 tbsp fresh lemon juice
• ½ tsp sea salt
• 1 clove garlic, finely grated
• 1 tbsp chopped fresh basil
• 1 tbsp nutritional yeast (optional for cheesy flavor)
• Cracked black pepper to taste

Instructions

1. Spiral the Zucchini

Wash the zucchinis and cut off the ends. Using a spiralizer or julienne peeler, turn them into long noodles. Place them in a large mixing bowl.

2. Make the Dressing

In a small bowl, whisk together the olive oil, lemon juice, sea salt, and grated garlic until well combined.

3. Toss It Together

Pour the dressing over the zucchini noodles. Use your hands or tongs to mix gently, so everything is coated.

4. Add Flavor

Sprinkle the chopped basil and nutritional yeast on top. Give it a final toss and add a pinch of black pepper.

5. Let It Sit

Let the noodles rest for about 5 minutes so the flavors soak in. Serve chilled or room temp.

Special Notes

• If you want extra crunch, add a handful of raw sunflower seeds or thinly sliced radish.
• You can also replace basil with mint or parsley for a different flavor.
• For a creamy twist, mash in half an avocado before tossing.

Nutrition (per serving)

• Calories: ~90
• Carbs: 8g
• Fat: 6g
• Protein: 2g
• Fiber: 2g
• Sugar: 3g
• Sodium: 300mg