1 medium zucchini, julienned or spiraled
2 large carrots, julienned
1 red pepper, thinly sliced
1 cup thinly sliced red cabbage
3/4 cup frozen edamame, thawed (or try tempeh)
3 green onions, thinly sliced
1 tablespoon hemp seeds
1 teaspoon sesame seeds

For the dressing (adapted from my Spicy Peanut Lime Sauce):

1 garlic clove
1/4 cup raw almond butter (or try peanut butter)
2 tablespoons fresh lime juice
2 tablespoons low-sodium tamari
2 tablespoons water
2.5 teaspoons pure maple syrup (or other sweetener)
1/2 tablespoon toasted sesame oil
1 teaspoon freshly grated ginger