For the sauce:

3 Tablespoons of nut butter or sunflower seed butter

1 Tablespoon of Tahini

1 clove of Garlic

1/2 of a Purple Onion

4 teaspoons of low sodium Tamari or Coconut aminos 

4 Dates

1 juice of a lime

2 Tablespoons of Olive Oil

2 Dashes of Red Chili Pepper Flakes

Dash of Black Pepper

1 Package of Kelp Noodles

Toppings: 

1 cup of shredded Carrot

1 cup of Purple Cabbage

1/2 cup of Kale

3 diced Green Onion

1/2 cup of chopped and washed Cilantro

washed Basil pieces

1/4 cup of Cashew pieces

1/4 cup of Peanuts

Bean Sprouts

Lime juice 

In a blender, mix all of the sauce ingredients. Next wash the Kelp Noodles and dry them well.

Prepare all of the toppings in individual bowls and pour the sauce over the Kelp Noodles. Garnish the Kelp Noodles with the toppings.