Paleo Zucchini “Noodle” Salad with Tahini-Ginger Dressing

Name: Paleo Zucchini “Noodle” Salad with Tahini-Ginger Dressing
Yield: Serves 4 to 6
Ingredients: 1/2 cup, tahini; 5 tablespoons, coconut aminos; 2 tablespoons, rice vinegar; 4 teaspoons, grated fresh ginger; 1 tablespoon, honey; 2 teaspoons, hot sauce; , Kosher salt and pepper; 1 , garlic clove, minced; 2 tablespoons, toasted sesame oil; 12 ounces, broccoli florets, cut into 1/2-inch pieces; 3 pounds, zucchini, trimmed; 1 , red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips; 1 , carrot, peeled and shredded; 4 , scallions, sliced thin on bias; 1 tablespoon, sesame seeds, toasted

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A cookbook recipe exclusively for All-Access members from Paleo Perfected

SERVES4 to 6

Paleo Zucchini “Noodle” Salad with Tahini-Ginger Dressing

A cookbook recipe exclusively for All-Access members from Paleo Perfected

WHY THIS RECIPE WORKS

With their bold flavors and bountiful crisp-tender vegetables, cool noodle salads make perfect vegetarian lunches or dinners. But coming up with a paleo-friendly version presents an obvious challenge: Many Asian noodles are made from rice, ...

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