

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
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