Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g)
  • 2 large carrots (approx. 6 oz / 170g)
  • 3 scallions, thinly sliced (approx. 2 tbsp / 30g)
  • 2 tbsp toasted sesame seeds (15g)
  • ½ tsp kosher salt (3g)
  • 3 tbsp rice vinegar (45ml)
  • 2 tbsp soy sauce (30ml)
  • 1 tbsp toasted sesame oil (15ml)
  • 1 tbsp honey (21g)
  • 1 tbsp fresh ginger, grated (6g)
  • 1 clove garlic, minced (3g)
  • 1 tsp lime juice (5ml)

Instructions:

  1. Spiralize or julienne the zucchini and carrots into long, thin ribbons. Place them in a large colander, sprinkle with ½ tsp (3g) of salt, toss gently, and let sit for 15–20 minutes to sweat out excess moisture.
  2. Rinse the salted vegetables quickly under cold water to remove excess salt, then pat them dry thoroughly with a clean kitchen towel or paper towels.
  3. In a small jar or bowl, combine the rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, and lime juice. Whisk vigorously or shake until the honey is dissolved and the oil is emulsified.
  4. Place the dried zucchini and carrots in a mixing bowl, pour the dressing over the vegetables, and toss gently with tongs. Fold in the sliced scallions and toasted sesame seeds.
  5. Chill the salad in the refrigerator for 10 minutes before serving to allow flavors to meld.