Cut zucchini and carrots into spirals or ‘noodles’ using a spiral vegetable cutter or handheld vegetable peeler (in which case, you get ‘ribbons’ rather than ‘noodles’) and place in a large bowl.
Add red cabbage, snow peas green onions and cilantro. Toss lightly to mix then set aside.
In a small bowl, whisk together all of the sauce ingredients. This will be thick but once you add it to the zucchini and the zucchini ‘sweats’ you’ll have the right consistency.
Toss sauce with vegetables and garnish with additional cilantro. Serve with lime wedges, if desired.
Store leftovers in a covered container in the fridge for up to 2 days.
Serving Size:1/5 of recipe
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