1-2 teaspoon chili powder (depending on how spicy you like it)
½ cup tahini
¼ cup Tablespoons wheat free tamari or nama shoyu
1 Tablespoon lemon juice
⅛ cup water
¼ cup agave, maple syrup, raw honey or 2 dates
Instructions
For the sauce:
Blend everything together until smooth.
To assemble the noodles:
Using a spiral slicer turn both of the cucumbers to make noodles. If you don't have a spiral slicer you can use a vegetable peeler to make wide long noodles.
Toss the noodles with 2-4 Tablespoons of the finished sauce until thoroughly coated. Top with micro kale, whole cashews and a little more of the sauce.
Serve immediately. Dressed cucumber will start to get watery quickly.
Recipe by Plant Craft at https://www.rachelcarr.com/cucumber-noodles-spicy-tahini-sauce/