Carrying on with the Asian theme. I started with the same teriyaki sauce recipe posted in my previous blog, added 1/2 cup of almond butter and a small splash of coconut vinegar.
The veggies; celery, carrots, bok choy, shelled English peas, green onion, red pepper, and green cabbage.
The nuts: chopped almonds and cashews.
The noodles: kelp noodles, rinsed, put in a bowl with just enough water to cover, add juice of a small lemon. Massage noodles gently in the lemon water. Let sit 20-30 minutes. Drain.
Toss everything together. You can eat it immediately, but it is best to let it soften and meld for at least a few hours. I thought it was perfect on the second day. Still good on day three, too.
I may have to make this dish for the next raw potluck. :)