Ingredients
- 1 Package Kelp Noodles
- 1 Zucchini
- 1 Yellow Squash
- 3 Carrots
- 1 Daikon Radish
- 2 Cups Mung Bean Sprouts
- 2 Cups Purple Cabbage
- 5 Sweet Bell Peppers
- 1 Bunch Cilantro
- ½ Cup Sunflower Seed Butter
- 1 Bottle of Sol-ti GINGER SuperShot®
- 1 Lime, Juiced
Instructions
1. Prepare the Noodles
- Begin by soaking the kelp noodles in water for about 15 minutes.
- While the kelp noodles are soaking, peel the squash, zucchini, daikon radish, and carrots into noodles.
2. Chop the Vegetables
- Chop the purple cabbage into thin strips and slice the bell pepper. Roughly chop the cilantro.
3. Make the Dressing and Assemble
- Make the dressing by combining the sunflower seed butter, GINGER SuperShot, and lime juice and mix until smooth.
- Add all ingredients to a large bowl and pour the dressing on top.
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