Kelp noodle salad with chilli-almond sauce & fresh flowers

Noodles:

  • 1 pack kelp noodles
  • 1 courgette
  • 1 carrot
  • Handful of mushrooms

Slice the carrot and courgette into ribbons with a vegetable peeler, or use a spiraliser.
Mix together with the kelp noodles & sliced mushrooms.

Sauce:

  • 1 red chilli
  • 1 clove garlic
  • 1/3 cup almond butter
  • 1 dessertspoon tamari
  • 1 teaspoon apple cider vinegar

Add all sauce ingredients into a small blender or a bowl. Blend together (by hand or mechanically), adding water until you achieve a double cream consistency.

To serve:

Toss the noodles and vegetables in sauce & sprinkle with edible flowers if desired.