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1 bag of kelp noodles, rinsed
1/3 cucumber, seeded and diced
2 stalks celery, sliced
1 carrot, grated
2 tbsp hemp hearts
miso-tahini dressing
1 tsp miso paste
1.5 tbsp tahini
1 tbsp gluten-free tamari
1 tsp sesame oil
1 tsp umboshi vinegar (or rice vinegar)
dash of agave nectar
water to desired thickness
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1st Keep
 laerkin
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