VIETNAMESE STYLE NOODLE SALAD
4 cloves garlic, finely chopped
1 cup chopped cilantro
1 jalapeno pepper, chopped
1 tablespoon honey
1/4 cup fresh lime juice
3 tablespoons fish sauce
1 teaspoon kosher salt
12 ounces Kelp Noodles
2 carrots, julienne
1 cucumber, halved, peeled, seeded and sliced into thin halfrounds
1/4 cup chopped fresh mint
1/2 cup finely shredded napa cabbage
1/4 cup chopped dry roasted nuts

Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.