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Mince or grate the ginger. Combine the ingredients for the sauce. I like to gently microwave the natural peanut butter to make it smoother first. Add some water to thin the sauce down. It should still have some body, though, as the zucchini adds quite a bit of moisture. Spiralize the zucchini and shred the cabbage and carrot. Alternatively, shred the zucchini, too. Cut the green onions into thin slices. Set aside some of the sliced greens for garnishing. In a large bowl, mix the zucchini, cabbage, carrot, green onions and peanuts. Toss the salad in about half the sauce. Serve drizzled with the remaining sauce and topped with about 1/2 teaspoon of sesame seeds and freshly chopped cilantro. Enjoy!
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