# What You'll Need:
→ Vegetables
01 - 1 large zucchini, spiralized
02 - 1 large carrot, spiralized
03 - 1 red bell pepper, thinly sliced
04 - 1 cup red cabbage, thinly shredded
05 - 1 cucumber, spiralized
06 - 2 green onions, thinly sliced
07 - 1/4 cup fresh cilantro, chopped
→ Sesame-Ginger Dressing
08 - 3 tbsp toasted sesame oil
09 - 2 tbsp rice vinegar
10 - 1 tbsp low-sodium soy sauce or tamari
11 - 1 tbsp freshly grated ginger
12 - 1 tbsp maple syrup or honey
13 - 1 clove garlic, minced
14 - 1 tsp lime juice
15 - 1/2 tsp chili flakes
→ Garnish
16 - 2 tbsp toasted sesame seeds
17 - 1/4 cup chopped roasted peanuts or cashews
# How To Make It:
01 - Spiralize zucchini, carrot, and cucumber. Thinly slice red bell pepper and shred red cabbage. Slice green onions and chop fresh cilantro. Combine all prepared vegetables in a large mixing bowl.
02 - In a separate bowl, whisk together toasted sesame oil, rice vinegar, soy sauce or tamari, grated ginger, maple syrup or honey, minced garlic, lime juice, and chili flakes until fully emulsified.
03 - Pour the sesame-ginger dressing over the prepared vegetables. Toss gently but thoroughly to ensure all vegetables are evenly coated with the dressing.
04 - Let the salad sit for 5 to 10 minutes at room temperature to allow flavors to meld and vegetables to slightly soften.
05 - Transfer to a serving platter. Sprinkle with toasted sesame seeds and chopped roasted peanuts or cashews. Add extra cilantro if desired. Serve immediately for optimal texture and freshness.
