Crispy Vegetable Pancakes with Asian Dipping Sauce

For the Pancakes:

• 1 cup shredded zucchini
• 1 cup shredded carrot
• ½ cup shredded cabbage
• ¼ cup chopped green onions (optional)
• ½ cup flour (or gluten-free alternative)
• 1 large egg, beaten
• Salt and pepper to taste
• Oil for frying

For the Asian Dipping Sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey or sugar (optional)
• 1 tsp grated ginger (optional)
• Sesame seeds & green onions for garnish (optional)