2 medium organic zucchini's or summer squash, julienned or spiralized
2 organic carrots, peeled & julienned
1/2 cup organic green cabbage, sliced very thin
1/2 cup organic purple cabbage, sliced very thin
1 cup organic sugar snap peas, ends snipped, cut into thirds
1 organic red pepper, cut very thin
1/2 cup organic cauliflower, chop into bite-sized pieces
1/4 -1/2 cup organic mung bean sprouts
1/4- 1/2 cup organic sunflower seeds
1/2 cup organic cilantro, finely chopped
handful of fresh mint, thinly sliced
sprinkle of raw cashews or hemp hearts
1/4 cup organic tahini
1/4 cup raw almond butter
3 tbsp tamari
3 tbsp lime juice, freshly squeezed
1 organic garlic clove, minced
2 tsp fresh ginger, grated
Use a spiralizer (or mandolin or vegetable peeler) to create noodles from the carrot and zucchini. Put in a large bowl and add the vegetables as you cut and slice them.
Combine all ingredients together and whisk until smooth and creamy. Adjust flavor as desired. Red chili pepper would be a fabulous addition. The dressing will be a bit thick, so add a drop or two of water if you like. The dressing thins out as it is combined with the vegetables.
Pour dressing over vegetables and toss very well.