Crunchy Thai Noodle Salad

Ingredients

• 4 ounces brown rice noodles
• 1 cup shelled edamame
• 2 large carrots, spiralized (or thinly chopped)
• 1 zucchini, spiralized (or thinly chopped)
• 1 cup purple cabbage, thinly sliced
• 3-4 leaves of kale (about 4 cups, divided)
• optional toppings: crushed cashews/peanuts, scallions, crunchy rice noodles, cilantro
• lime wedges, for spritzing
• 1/4 cup raw almond butter (or peanut butter/sunflower butter)
• 2 tablespoons coconut vinegar (or rice vinegar)
• 1-2 tablespoons warm water, to desired consistency
• 1 tablespoon tamari (or low-sodium soy sauce)
• 1 tablespoon pure maple syrup (or agave)
• 1 teaspoon ground ginger, or freshly minced ginger
• 1-2 teaspoons sriracha (or more, to taste) or 1/2 teaspoon crushed red pepper flakes

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