Ingredients

• Ingredients Scale 1x2x3x 1 package kelp noodles, rinsed well 2 cups carrots, shredded 1 – 2 scallions, thinly sliced to garnish black sesame seeds, to garnish lime wedges, to serve Dressing 3 rounded tablespoons natural peanut butter (I used raw almond butter) 2 – 3 tablespoons apple cider vinegar 1 tablespoon tamari 1 tablespoon pure maple syrup 1 clove garlic, grated, minced or pressed 3/4 inch of fresh ginger, minced (or 2 teaspoons ground)

Preparation

• Instructions Dressing: Start by mixing the dressing in a small bowl, set aside letting the flavors develop. Add water as needed to thin, adding 1 tablespoon at a time. Assemble: Add noodles and carrots to a large bowl, add dressing and mix until well coated. Be patient while mixing your kelp noodles, they are not as soft and pliable as regular noodles and will take moment to completely coat. Serve in individual bowls, garnish with scallions and sesame seeds. Top with fresh lime juice. Serves 2 – 3 Store: Leftovers can be stored in the refrigerator for up to 3 – 4 days, in a covered container.