Ingredients

• 1 medium, julienned or spiraled
• 2 large carrots, julienned
• 1 red pepper, thinly sliced
• 1 cup thinly sliced red cabbage
• 3/4 cup frozen edamame, thawed (or try tofu)
• 3 green onions, thinly sliced
• 1 tablespoon hemp seeds
• 1 teaspoon sesame seeds

 

For the dressing (If you have a nut allergy, any vinaigrette is awesome)

• 1 garlic clove
• 1/4 cup raw almond butter (or try peanut butter)
• 2 tablespoons fresh lime juice
• 2 tablespoons low-sodium tamari
• 2 tablespoons water
• 2.5 teaspoons pure raw honey
• 1/2 tablespoon toasted sesame oil
• 1 teaspoon freshly grated ginger

 

Instructions

1. Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.
2. Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.
3. Top bowls with edamame (or tofu), green onion, hemp seeds, and sesame seeds. Pour on dressing.

Enjoy!