Servings: 4

Dressing 

3/4 C nama shoyu

1/4 C honey

1/4 C sprouted almonds

1 TBSP minced garlic

1 TBSP minced ginger

1 TBSP chili pepper flakes

1 TBSP raw coconut vinegar

1 tsp Himalayan Pink Salt

Combine all ingredients together in a blender.

Salad

3 carrots – small dice

1/2 lb sunchokes (Jerusalem Artichoke) – small dice

yellow bell pepper – small dice

red bell pepper – small dice

kelp noodles – soaked, chopped

Mix all ingredients in a bowl.  Pour sauce over mixture and let marinate in the refrigerator for 1 hour, occasionally mixing all ingredients in the marinade.  Serve and enjoy