For the sauce:

• Add 1/3 cup tahini

• 2 tablespoons honey

• 1-2 tablespoons grated ginger

• Zest of one lime

• 1 garlic clove 

• 2 tablespoons Tom Kha shrub (or shrub of your choice)

• 2 tablespoons fish sauce or soy sauce

• Juice from 1/2 lime

For salad:

• 1 package of rice noodles (wide)

• 2 cups of edamame shelled

• 1 cup purple cabbage shredded

• 1 cup carrot ribbons

• 1 bell pepper sliced thin

• 2 green onions

• 1/4 cup of cilantro

• 1/4 cup of basil

In a small mixing bowl combine tahini, honey, fish sauce, shrub, ginger, garlic, lime zest and lime juice. Mix really well. Set aside.

Cook rice noodles according to package instructions. In the final minute of cook time toss in your edamame if they are frozen. Strain altogether and run under cold water. Leave noodles and edamame in a bowl of cold water to prevent them from getting too sticky.

Mix shredded carrots, cabbage, pepper, and herbs in a large mixing bowl. Add in the noodles and the sauce. Toss to combine. Your hands might be your best tool in accomplishing this. Adjust with salt and pepper if needed.

• 1/3 cup tahini

• 1 heaping Tbsp peeled grated ginger

• 2 cloves finely minced garlic

• 1 heaping tsp yellow or white miso paste

• 1 Tbsp coconut aminos

• 1 Tbsp Shrub of your choice (we recommend our Tom Kha shrub)

• 1 tsp sesame oil

• 2 tsp maple syrup

• 2-3 Tbsp water

• 1 pinch sea salt

In a medium bowl mix tahini, fresh ginger, garlic, miso paste, coconut aminos, shrub, sesame oil, and maple syrup, whisking to combine.

Add water in small increments until a creamy, pourable sauce is achieved. Adjust flavor as needed.

Store leftovers in the refrigerator up to 5-7 days.

Suggested use:

• Asian noodle salad

• Kale salad

• Grain bowls

• Falafel wraps