(Serves 4)

For the Sesame Szechuan Sauce:
1/4 cup rice wine vinegar
1/2 cup extra-virgin sesame oil
1 T nama shoyu or Braggs Liquid
3 T raw tahini
1 clove garlic, minced
1-2 inches fresh ginger, minced
1/4 teaspoon red chili flakes
1/2 teaspoon freshly ground Szechuan peppercorns (optional)

• Blend all of the ingredients together in a blender until smooth.
• Set aside in the refrigerator until ready to assemble.

To Assemble:
4 medium zucchini, cut into spirals on a Spirooli Slicer* or julienned
Sea Salt
2 green onion, thinly sliced
1/4 cilantro, chopped

• If you are going to eat immediately, simply toss the zucchini “noodles” with the green onions, cilantro and Sesame Szechuan Sauce and enjoy.
• If you are making this dish ahead the “noodles” will leach their water and make the sauce watery. To avoid this, cut the “noodles,” then lightly salt them and allow them to drain in a colander in the refrigerator for an hour. Then toss with the Sesame Szechuan Sauce, green onions and cilantro and store in refrigerator until ready to eat.
• If you prefer a warm dish, place the Sesame Szechuan Sauce in a dish on the bottom of a dehydrator and warm at 115º for an hour. Warm the “noodles” and green onions on a Teflex sheet for 30 minutes at 115º. When warmed through toss all ingredients together with the cilantro and enjoy.

* The Spirooli Slicer is available at www.rawguru.com. It is by far my favorite kitchen gadget.