Ingredients

1 small or medium zucchini
sprinkle salt
1 large carrot
3 tsp Mayver’s Hulled Organic Tahini
1 tsp vinegar (any kind except balsamic)
1 thumb sized piece ginger, chopped
1 clove garlic, chopped
3/4 tsp cayenne (or chilli powder)
1 tsp soy sauce
1 tsp dark miso
1-3 tsp water (depends on preference for thickness)
Handful broccoli, chopped small
2 pinches cilantro
Mung bean or other sprouts, to serve

Method

Using a vegetable peeler , peel the zucchini over and over until it’s almost all peeled into strips, as much as you can. Chop up any leftover zucchini that you cannot peel into strips.

Sprinkle salt over this and set aside. The salt softens the zucchini. Repeat with the carrot but do not add salt. For sauce, add next 7 ingredients to blender (up to water).

You may have to scrape down the sides of your container to assist with blending. Add water, as desired, until you reach a consistency that you desire.

Squeeze the zucchini in your hands over a sink to drain the water. Place in bowl with carrots, add broccoli and toss. Pour sauce over these veggies. Top with sprouts and cilantro!