• 1 large yellow squash or 3 smaller squash, spiralized*
• 1/2 small red cabbage, shredded
• large handful of mint 
• large handful of basil 
• 1/4 cup almond, chopped 
• All the flowers to garnish! 

Sauce//

• 1/2 cup almond butter
• 1/4 cup apple cider vinegar 
• 2 tbsp white miso 
• 2 tbsp sriracha 
• 1 tbsp maple syrup (optional)
• 1 clove of garlic 
• 1 inch chunk of ginger 
• 1/4 cup water

Blend all ingredients until smooth. 

Assembly//

You can toss the squash noodles with a little bit of salt, to take out the excess water before serving. This isn't necessary, but will help the presentation.

Toss noodles with sauce, cabbage and herbs. 

Serve it up, room temperature! 

Serves 4