# What You 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 tablespoons toasted sesame oil
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon low-sodium soy sauce or tamari
11 - 1 tablespoon freshly grated ginger
12 - 1 tablespoon maple syrup or honey
13 - 1 clove garlic, minced
14 - 1 teaspoon lime juice
15 - 1/2 teaspoon chili flakes, optional
→ Garnish
16 - 2 tablespoons toasted sesame seeds
17 - 1/4 cup chopped roasted peanuts or cashews, optional
# Directions:
01 - Spiralize zucchini, carrot, and cucumber. Thinly slice red bell pepper and green onions. Shred red cabbage and chop cilantro. Place all prepared vegetables in a large mixing bowl.
02 - In a separate bowl, whisk together sesame oil, rice vinegar, soy sauce, grated ginger, maple syrup, minced garlic, lime juice, and chili flakes until well combined.
03 - Pour the dressing over the vegetables and toss gently to coat all components evenly.
04 - Allow the salad to sit for 5 to 10 minutes to permit flavors to fully meld and vegetables to soften slightly.
05 - Transfer to a serving platter and sprinkle with toasted sesame seeds and roasted nuts if desired. Garnish with additional cilantro. Serve immediately to maintain optimal texture and freshness.
