Instructions

1. Cut the zucchini into long strips with a mandolin and stack 2-3 slices at a time and cut into linguini sized “noodles” or use a vegetable spiral slicer.

   Set aside.

   Use a the julienne insert on a mandolin or a vegetable slicer to cut the red pepper and carrots.  

   Slice the cabbage very thin then chop the cauliflower and green onions.

   Mix all of the vegetables in a large bowl.

   Whisk sauce ingredients in a bowl and mix well.  

   Pour over the vegetables and toss.  

   It is best to let marinate for 8-12 hours but it can be eaten right away.

   Note:  

   the sauce will be thick at first but will absorb the water from the vegetables.

   If needed, add a tablespoon or two of filtered water.