Vegetable Noodle Salad

We are not so passionate about healthy eating as to go vegan and raw, but we are happy to recognize the benefits of raw vegetables. This salad is best eaten in the middle of the day, accompanied by a bowl of brown rice with some delicious butter.

Ingredients

• a handful of sprouted chickpeas *
• small red hot chili pepper - 1 pc.
• medium sea salt
• large carrots - 1 pc.
• long-fruited cucumber - 1 pc.
• juice of 1 large lime
• unrefined peanut butter - 3 tablespoons l.
• a small bunch of cilantro
• medium daikon root - 1 pc.
• small young zucchini - 1 pc.
• raw sesame seeds - 2-3 tbsp. l.
• dark sesame oil - 1 tbsp l.

Directions

1. Slice carrots, daikon, zucchini and cucumber with a vegetable peeler into very thin wide noodles. Drizzle with lime juice, season with salt and leave for 5-10 minutes.
2. Pour sesame seeds into a dry skillet, fry over medium heat, stirring occasionally, until golden brown, about 2 minutes. Cool down.
3. Remove seeds from hot pepper, cut the pulp into very thin rings. Remove the stems from cilantro, disassemble the leaves separately.
4. Mix vegetable "noodles" with chickpeas, hot peppers and cilantro. Season with peanut and sesame oil, arrange on bowls, sprinkle with toasted sesame seeds and serve.