Colorful spiralized vegetables with tangy sesame-ginger dressing. Fresh, crisp, and ready in minutes.
# 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 tbsp toasted sesame oil
09 - 2 tbsp rice vinegar
10 - 1 tbsp low-sodium soy sauce or tamari (for gluten-free)
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 (optional)
→ Garnish
16 - 2 tbsp 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 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, freshly grated ginger, maple syrup or honey, minced garlic, lime juice, and optional chili flakes until fully emulsified.
03 - Pour the sesame-ginger dressing over the prepared vegetables. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
04 - Let the salad sit at room temperature for 5–10 minutes, allowing the flavors to meld and the vegetables to soften slightly.
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.
