Make noodles out of zucchini using a spiralizer, or a mandolin. I use a blade that makes them approximately the same width as spaghetti. Set aside.
In a medium bowl, whisk together the tamari, rice vinegar, and toasted sesame oil. Slowly stream in olive oil while whisking vigorously.
Whisk in the ginger, garlic, and red pepper flakes. Add zucchini noodles and scallions and toss to coat the vegetables with dressing. Cover and refrigerate. Sprinkle on sesame seeds just before serving. Salad is best if refrigerated at least 30 minutes before serving.
Serving size: about 4 ounces
Fat (g): 12
Carbs (g): 8
Fiber (g): 2
Protein (g): 3
Net carbs (g): 6