# Components:
→ 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
# Preparation steps:
01 - Spiralize the zucchini, carrot, and cucumber. Thinly slice the red bell pepper and shred the red cabbage. Slice the green onions and chop the fresh cilantro. Place all prepared vegetables in a large mixing bowl.
02 - In a separate small bowl, whisk together the toasted sesame oil, rice vinegar, soy sauce or tamari, freshly grated ginger, maple syrup or honey, minced garlic, lime juice, and chili flakes. Whisk vigorously until fully emulsified and smooth.
03 - Pour the sesame-ginger dressing over the prepared vegetables. Use salad tongs or clean hands to toss gently, ensuring all vegetables are evenly coated with the dressing.
04 - Let the salad sit at room temperature for 5–10 minutes to allow the flavors to meld and the vegetables to soften slightly.
05 - Transfer the salad to a serving platter. Sprinkle with toasted sesame seeds and chopped roasted peanuts or cashews. Garnish with additional fresh cilantro if desired. Serve immediately for optimal texture and freshness.
