Ingredients:

  • 4 medium zucchinis (approx 2 lbs / 900g)
  • 1 tsp (6g) coarse sea salt
  • 3 tbsp (45ml) creamy tahini
  • 2 tbsp (30ml) toasted sesame oil
  • 2 tbsp (30ml) low-sodium soy sauce
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (15ml) maple syrup
  • 1 clove (5g) garlic, finely minced
  • 1 tsp (2g) fresh ginger, grated
  • 2 tbsp (30ml) warm water
  • 1 tbsp (8g) toasted sesame seeds
  • 3 stalks (20g) green onions, thinly sliced
  • 1/2 tsp (1g) red pepper flakes

Instructions:

  1. Transform the zucchinis into long, thin strands using a spiralizer.
  2. Place zoodles in a colander and sprinkle with 1 tsp (6g) of sea salt. Toss gently to coat and let sit for 15 minutes to draw out moisture.
  3. Rinse the salt off under cold water and pat the noodles thoroughly dry using paper towels.
  4. In a small bowl or jar, combine tahini, sesame oil, soy sauce, rice vinegar, and maple syrup.
  5. Stir in the minced garlic and grated ginger.
  6. Whisk vigorously until the sauce is smooth. If too thick, whisk in warm water one tablespoon at a time until velvety.
  7. Place the dried zoodles in a large mixing bowl, pour the dressing over the top, and toss with tongs until evenly coated.
  8. Cover the bowl and refrigerate for 30 minutes before serving.
  9. Garnish with toasted sesame seeds, sliced green onions, and red pepper flakes.