Almond Lime Noodle Bowl (Raw)

Almond Butter Lime Sauce

Sauce

1 C  raw almond butter

¼ C T fresh lime juice 

¼  C coconut amnions (or tamari) 

2-3 T rice vinegar 2 T honey or maple syrup 

2 T toasted sesame oil

2 teaspoon fresh grated or pickled ginger

2 teaspoon of chili flakes or chili oil 

1 clove of garlic, minced  

3-5 T water  

Salad Bowl:

1 large zucchini, spiraled 

½ package kelp noodles, soaked for 2 hours 

2 carrots, julienne

1 red pepper, julienne 

1 cucumber, julienne

½ snow peas cut length wise 

3 green onions

1 T hemp seeds

1 teaspoon sesame seeds 

Garnish: 

Cilantro 

Mix all sauce ingredients together in a bowl with a fork until thoroughly mixed. 

Black sesame seeds

For the salad bowl, spiralized the zucchini. Rinse kelp noodles several times and cut. Add all the rest of the vegetables. Mix together. Add Almond lime sauce and thoroughly mix. Add in seeds and toss again. Garnish with cilantro and serve.