Ingredients:

Sauce:

• 3 tbsp filtered water
• 2 tbsp tahini (original recipe calls for sesame seed oil, but you can sub tahini if you are avoiding oil)
• 2 dates, pitted
• 1 medium garlic clove, peeled
• 1 tbsp fresh lime juice
• 1 inch fresh ginger root, peeled
• 2 tsp coconut aminos
• 1 teaspoon Dijon mustard (optional)
• ½ tsp salt
• ¼ tsp crushed red pepper flakes or
• ¼ tsp cayenne for a kick

Salad:

• 2 large cucumbers spiralized
• 1 large carrot spiralized
• Optional- thinly shaved cabbage & red peppers
• (Optional - ¼ cup loosely packed cilantro or mint leaves) I like to add organic peas on top!

Directions: Blend all ingredients together. Use a spiralizer and place all veggie noodles in bowl. Top with shaved peppers, peas, cabbage and any other desired veggies. Pour sauce over veggies and toss. Top with a tough of toasted sesame seeds or everything. Seasoning. Do not put sauce over veggie noodles until you are ready to consume, they will get soggy!