Sprinkle 1.5 tsp fine sea salt and gently rub the salt into each slice. Let sit at room temperature for at least 20 minutes or up to 1 hour.
Squeeze out the water then do a quick sauté with avocado oil, garlic, and sesame oil. Sprinkle scallions and sesame seeds. Chill in the fridge.
For the carrots, mung bean sprouts, and spinach:
These vegetables have the same cooking steps but please cook them separately.
Bring a large pot of water to boil and season with some salt. Hot water blanches the carrots for 2 minutes, bean sprouts for 2 minutes, and spinach for 30 seconds. Soak in cold water and squeeze out the liquid.
In a big mixing bowl, season each vegetable item with salt, garlic, sesame oil, scallions, and sesame seeds.
Taste and adjust the salt quantity. Chill in the fridge. I like to add a tablespoon of coconut aminos for extra flavor but that’s totally optional.
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