Redyellow, orange, or green bell peppers, cut into matchsticks
Red or green cabbagegrated or very thinly sliced
Red radishesthinly sliced
Water chestnuts or jicamasliced or diced
Green onionsthinly sliced
Fresh cilantro or flat-leaf parsleychopped
Raw or toasted sesame seedspumpkin seeds, sunflower seeds, or slivered almonds
Put the tahini, vinegar, oil, lemon juice, ginger, optional maple syrup, and garlic in a large bowl. Stir vigorously until smooth and well combined.
Gradually whisk in enough water to make a pourable sauce, about 1 cup, beating vigorously until completely smooth. Season with hot sauce and salt to taste.
Cook the spaghetti in boiling water according to the package directions. Drain in a colander. Rinse well under cold water, then drain again.
Add to the bowl with the sauce along with the veggie additions of your choice and toss until the noodles are coated and the ingredients are evenly distributed. Taste and add more hot sauce or salt if desired. Cover tightly and refrigerate until well chilled before serving, at least 2 hours.
The noodles will absorb any excess sauce and optional toppings as desired.