3 medium zucchini
1 and 1/2 cup shredded cabbage or slaw mix
1 cup match stick or shredded carrots
1/2 thinly sliced red onion
1 tablespoon toasted sesame seeds
1/4 chopped cilantro
For the Dressing:
1/4 cup coconut aminos or soy sauce (if using soy skip the extra salt)
2 teaspoons sesame oil
1 tablespoon apple cider vinegar
1 teaspoon salt
2 teaspoons of agave or white sugar
Wash and trim ends from each zucchini. Using a veggie spiralizer (zoodle maker) cut noodles from each zucchini into a large bowl. If you do not have a zoodle making gadget, you can cut ribbons from the zucchini using a regular veggie peeler. Just make long ribbons from the zucchini until you reach the core. The seedy part does not peel well.
Add the slaw mix, carrots, onion, sesame seeds, and cilantro to the bowl with the zoodles and toss.
In a small bowl whisk together the ingredients for the dressing. You can taste and adjust to your liking. Pour dressing over the veggies and toss. Garnish with extra cilantro, and sesame seeds if you like.
Serve at room temp or allow to chill before serving.