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Ingredients
  • 1 package (16 oz.) kelp noodles
  • 1 large carrot, julienned or ½ cup shredded carrots
  • 1 zucchini, julienned
  • 1 red bell pepper, thinly sliced
  • 4 scallions, thinly sliced
  • 1 cup bean sprouts
  • ½ cup cilantro, roughly chopped
  • 1 jalapeno, sliced (optional)
  • raw cashews or peanuts, garnish
  • lime wedges, garnish
  • subheading: Sauce:
  • ¼ cup raw almond butter (I used crunchy)
  • ¼ cup tahini
  • ¼ cup water, more as needed
  • 3 tablespoons tamari, coconut aminos or Nama Shoyu
  • 3 tablespoon pure maple syrup
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • pinch of mineral salt
  • ½ lime, squeezed
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