1-First, prepare the dressing by combining 3 tablespoons coconut aminos (or tamari), 2 tablespoons sesame oil, 3 tablespoons vinegar, ½ teaspoon ginger, and ½ teaspoon garlic powder in a small bowl; whisk to combine and add salt as needed. Set aside or refrigerate for up to 5 days.

2-Second, wash and dry the 3 large cucumbers (peel if desired), then cut them into noodles using a spiral cutter or into ribbons using a vegetable peeler.

3-Third, place the spiralized cucumbers in a large bowl along with the 3 medium carrots (shredded or julienned) and 3 green onions (thinly sliced).

4-Fourth, when ready to serve, pour the dressing over the vegetables, toss to coat, and sprinkle with 1½ teaspoons sesame seeds.

5-Fifth, add the dressing to the vegetables within a few hours of serving to prevent the salad from becoming watery.