In a large bowl, combine the zucchini noodles (which you will need to break up into lengths to suit you; they will be pretty long), bell pepper, kale, mango, peas, almonds (if using) and mint.
In a separate bowl, whisk together the (warmed) coconut oil, water, garlic, ginger, vinegar, lime juice, sesame oil and crushed red pepper flakes (if using).
Add the dressing to the bowl with the vegetables and toss to coat. Add the sea salt to taste. This may be served immediately, but I prefer to chill it in the fridge for a few hours. It may be kept in the fridge overnight as well.
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