Raw Vegetable Noodles

Serves 2

2 zucchini, cut into noodles with a spiralizer or vegetable peeler
2 carrots
1/4 cup shredded red cabbage
3 shiitake mushrooms, thinly sliced
2 asparagus stalks, washed and shaved lengthwise
1 tsp. peeled and grated fresh ginger root
1 tsp. toasted sesame oil, or more to taste
2 TB. gluten free tamari
juice of 1 lime
salt and freshly ground black pepper
1 TB. sesame seeds for garnish
2 scallions, chopped

In a mixing bowl, combine the zucchini noodles, carrots, red cabbage, mushrooms, asparagus, and grated ginger. Toss well and add the sesame oil, tamari and lime juice. Taste and adjust the seasoning with salt and pepper if desired. Divine between two bowls or plates and garnish with sesame seeds and scallions.

From “Modern Raw” by Rachel Carr