Ingredients:
Sauce:
½ cup coconut cream
4 tbsp 100% almond or peanut butter
1 tbsp honey or maple syrup
2 tbsp tamari
1 tsp ground coriander
1 tbsp raw grated ginger
Juice 2 limes
1 shallot, sliced
1 medium carrot
1 medium zucchini
1 x 450g pkt kelp noodles, rinsed
¼ small red cabbage, finely chopped
Small handful fresh coriander, roughly chopped
2 tbsp of roughly chopped raw almonds
Method
Place all sauce ingredients in your food processor and blend until it is a smooth well combined sauce.
Using a Julienne peeler, peel carrot and zucchini into long strips. If you don’t have a Julienne peeler you can use a Mandolin slicer or spiral cutter.
Place noodles, carrot, zucchini, cabbage, and fresh coriander in a large bowl and gently toss.
Pour sauce over vegetable and noodle mix and toss gently.
Place in a large serving bowl and top with almonds.
