1 Medium zucchini, julienned or spiraled

2 Large carrots, julienned

1 Red pepper, thinly sliced

1 Cup Thinly sliced red cabbage

3 Green onions, thinly sliced

3/4 Cup Frozen edamame, thawed

1 Tbsp Hemp seeds

1 Cup Kelp noodles


Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine. Keep edamame, hemp seeds and kelp noodles for toppings.


Spicy Lime Sauce


1 Garlic clove

1/4 Cup Raw almond butter

2 Tbsp Fresh lime juice

2 Tbsp  Low-sodium tamari

2 tablespoons water

2.5  Tsp Raw coconut nectar

1/2  Tbsp  Hemp oil

1 Tsp Freshly grated ginger


Prepare the dressing by processing all dressing ingredients in a mini processor. The dressing may seem a bit thin at first, but it thickens as it sits.

Plating directions:

Distribute veggie mix to serving sized bowls. Top with edamame, green onion, hemp seeds, and kelp noodles. Pour on dressing and enjoy!