THAI BASIL KELP NOODLES

Thai Basil Kelp Noodles with Creamy Almond Dressing

• 1 Bag Kelp noodles

• Sprinkle of of Shredded Seaweed

• 1/4 Cup of Diced Oyster Mushrooms

• 3/4 Cup of Shredded Purple Cabbage

• 1/4 Cup of Shredded Carrots

• Handful of Fresh Chopped Thai Basil

• 1/4 Cup of Mung Bean Sprouts

• 1 bottle of white sesame seeds

CREAMY AVOCADO DRESSING:

• 2 Tablespoon of pickled ginger

• 1 Handful of Cilantro

• 1/4 Cup of Roasted Almonds or Sunflower Seeds

• 1 Ripe Avocado

• 1/2 Cup of Almond Milk

• 2 Tablespoon of Liquid Aminos or Tamari

• 1 Tablespoon of Raw Apple Cider Vinegar or 1/2 Lemon

• 1 Teaspoon of Garlic Powder

• Pinch of Cayenne Pepper

INSTRUCTIONS:

• Soak bag of kelp noodles in big bowl of warm to hot water add 1 whole lemon juice to help soften noodles for 20min then strain and cut with scissors so it’ll be bite sized

• Blend ingredients for Creamy Avocado Dressing

• Chop rest of ingredients and add strained kelp noodles, top with dressing and sprinkle sesame seeds & seaweed