• 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 

1. Begin by soaking the kelp noodles in water for about 15 minutes. 

2. While the kelp noodles are soaking, peel the squash, zucchini, daikon radish, and carrots into noodles. 

3. Chop the purple cabbage into thin strips and slice the bell pepper. Roughly chop the cilantro. 

4. Make the dressing by combining the sunflower seed butter, GINGER SuperShot, and lime juice and mix until smooth. 

5. Add all ingredients to a large bowl and pour the dressing on top.

Serve and enjoy!