1 telegraph cucumber
1 large carrot, peeled
3 tablespoons tahini
2 tablespoons water
1 teaspoon tamari
1 teaspoon apple cider vinegar
1 teaspoon coconut sugar or brown sugar
Sea salt and cracked black pepper.
To serve: fine slivers of spring onion, black sesame seeds, white sesame seeds
Trim the ends from the cucumber. Use a julienne peeler to create the ‘noodles’. Work around the outside, stopping as soon as you reach the seeds.
Julienne the carrot. Lay the cut vegetables out on a tea towel. Use another tea towel on top to blot as much liquid as possible.
Combine all the remaining ingredients in a small jug. Whisk vigourously. Add a little water if the dressing is too thick. Taste and season with sea salt and cracked black pepper if desired.
Toss the vegetables in the dressing just prior to serving. Sprinkle with spring onion and sesame seeds.