12 oz. package of kelp noodles 1/2 lemon, juiced 1/2 cup of green cabbage, thinly sliced 1/4 cup of red bell pepper, thinly sliced 1/4 cup cilantro leaves, chopped 1. Place kelp noodles in a bowl and cover with warm water and lemon juice. Soak for 2 hours. 2. Remove noodles from water (discard water) and place in strainer. Squeeze the water out of noodles and then use a paper towel or kitchen towel to squeeze any remaining liquid in the noodles. 3. Place noodles in bowl. Add cabbage, bell pepper, and cilantro. Mix well with a spoon. Set aside. Thai-Style Peanut Sauce 3/4 cup sunflower seed butter, unsweetened 1/4 cup fresh squeezed orange juice 2 tbs. raw honey 1 tbs. olive oil 2-inch piece of fresh ginger root 2 garlic cloves 1 tsp. salt 1 tsp. black pepper 1. Place all ingredients in blender and process until smooth. 2. Pour sauce over kelp noodle salad and mix well.