Ingredients for dressing:
2 tbsp. tahini (sesame butter)
2 tsp. tamari (gluten-free)
½ tsp. liquid coconut nectar (Coconut Secrets brand)
½ tsp. lemon, fresh squeezed 1 clove garlic, minced
Ingredients for noodle salad:
1 scallion, chopped
1 tbsp. raw sesame seeds (topping)
Optional: sliced red bell pepper and/or carrot
Choose one of the following for noodles: Kelp Noodles (1 bag) or 1 Zucchini (use spiralizer or vegetable peeler)
In a mixing bowl, combine all the dressing ingredients and thoroughly mix with a spoon. Make your zucchini noodles with a spiralizer or, if using kelp noodles, place in warm water for 10 minutes to rinse off the liquid they are packaged with, allowing them to separate and soften. Add the Asian Sesame dressing to the noodles and scallions, and mix thoroughly. Add sesame seeds on top, and serve.
Photographed by Alli Shepherd.