4cupsspiralized sweet potatoes(and/or zuchinni noodles or rice noodles)
OR 10 oz pad thai noodlescooked
2large carrotsgrated or cut into matchsticks
2cupspurple cabbagethinly sliced
3green onionswhite and light green parts sliced
½cupmint leavesroughly chopped
1jalapeño or serrano pepperseeds removed, minced
1small red bell pepperdiced
1cupcooked organic edamame
1/2cuppeanutslightly roasted and chopped
Dressing:
2tablespoonsall natural peanut butter
1teaspoonfreshly grated ginger
1clovegarlicminced
1tablespoontamari
1tablespoonmaple syrup
1tablespoonrice vinegar or lime juice
1teaspoonavocado oil
1/2teaspoonmiso pasteoptional
1/4cupwaterto thin
Instructions
For the dressing, whisk together the peanut butter, ginger, garlic, tamari, maple syrup, vinegar, oil, miso paste, and water.
Combine the sweet potatoes, carrots, cabbage, green onions, mint, peppers, and edamame to the bowl and toss to combine. Add the dressing and toss again.
Top with the peanuts. Chill in the fridge for at least 1 hour or until ready to serve.
This will stay fresh in airtight glass containers in the fridge for up to 4 days.