Serves 4 Sides or 2 Meals
1 extra large zucchini
1 yellow bell pepper, thinly sliced
1 cup thinly sliced red onion
2 large carrots, cut into matchsticks
1 cup shredded purple cabbage
½ cup thinly sliced radishes
1” piece of fresh ginger
Handful of fresh mint
1 tablespoon sesame tahini
2 tablespoons unsweetened almond butter
2 tablespoons Bragg’s liquid soy sauce
2 tablespoons apple cider vinegar
Juice of 1 lime
3 tablespoons extra-virgin olive oil
1 teaspoon ground coriander
Start with making the dressing. Place all ingredients into food processor and process until smooth. Add a few splashes of water if the dressing is too thick. Set aside while you assembly the salad.
Spiral zucchini with a spiral machine, or thinly slice with vegetable peeler to make spaghetti-like strands.
In a large mixing bowl add the zucchini noodles and all the other salad ingredients. Gently toss with the dressing until thoroughly mixed.