Asian Bean Sprout Zucchini Salad

Dressing

• 1 scallion (finely chopped)

• 2 tsp garlic (minced) or 3 cloves

• 2 tsp sesame oil

• 1 tsp sesame seeds (toasted)

• 1 T Coconut aminos

• 1 T Rice vinegar

Only keep in the refrigerator for a few hours. This feeds 4 so it’s only a small amount of sesame oil, and by adding more or less raw garlic gives it a nice kick.

Directions

• 1/2 lb. mung bean sprouts (rinsed thoroughly) and flash boil

• 3 medium zucchini, spiralized

• Bring 2 quarts of water to a boil throw the bean sprouts in for 1 min only, take them out of the water, and place in the refrigerator to start cooling

• In a large bowl, mix coconut aminos, vinegar, oil, garlic, then add bean sprouts and zucchini; toss until everything is coated with sauce

• Place in the refrigerator for 1/2 hr but no more than 2 hours. The juice comes out of the zucchini and adds to the sauce.