1/2 head of purple cabbage, thinly chopped
1 medium zucchini, thinly chopped or made into noodles
4 carrots, grated or use a mandolin
2 bell peppers, thinly chopped
4 cups spinach or romaine lettuce
3 small bok choy, chopped
2 cups bean sprouts
1 bunch cilantro leaves, de-stemmed and chopped
1 package kelp noodles, soak, rinse and chop

Creamy Almond Sauce

1 cup raw almond butter
2 tbsp fresh ginger, grated
1/2 cup filtered water
4 tbsp fresh lemon juice
1/4 cup pure maple syrup
3 tbsp nama shoyu, tamari or Braggs
4 teaspoon sesame oil
2-3 cloves garlic
1 tsp chilli flakes or 1/2 a serrano chile