Raw Rainbow Veggie Noodle Salad with Peanut Dressing

SAUCE

• 3 Tbsp peanut butter or cashew butter (to keep this dish truly raw, use raw cashew butter)
• 3 Tbsp lime juice
• 3-4 cloves garlic
• 1/2 - 1 tsp red pepper flake (adjust to preferred heat level)
• 5 Tbsp Coconut aminos  (or tamari, but start with lesser amount as its saltier)
• 2 tsp sesame oil (optional)
• 1 Tbsp maple syrup or raw honey, plus more to taste

SALAD

• 2 medium carrots, ribboned with a vegetable peeler
• 1 medium cucumber, very thinly sliced with a vegetable peeler or mandolin
• 1 cup (packed) red cabbage, very thinly sliced with a knife or mandolin
• 1 large red bell pepper, very thinly sliced with a knife or mandolin
• 2 cups chopped curly or lacinato kale
• 1 cup snap or snow peas
• 1 ripe mango, cubed

FOR SERVING

• cilantro, chopped
• 2 Tbsp raw sunflower seeds or sesame seeds
• 1 batch Marinated Peanut Tempeh or Almond Butter Tofu (optional)