Take Me Back To Hawaii Salad

When we were in Maui, we hit up a raw foods restaurant in Lahaina. We weren't sure what to expect but they had quite the variety. Hass ordered the chefs creation of the day, which was this Rainbow Salad with Soba noodles and a tahini dressing. I remember reading the ingredients and the flavor still lingers on my tongue. I was on a mission to make it when we got back to Calgary and OMG is all I can say. This will be a staple on our home menu!
Yield: 1 large bowl
You will need:
Salad:
-1 1/2 cup shelled Edamame Beans
-2 1/2 cups shredded Carrots
-4 sprigs chopped Green Onion
-3 cups Coleslaw/Purple Cabbage
-2 chopped mini cucumbers 
-1 package (340g) of cooked and cooled Soba Noodles or a gluten free Spaghetti Noodle
Dressing:
-3 tablespoons Soy Sauce or Tamari
-2 cloves of Garlic
-2 tablespoons Coconut Sugar 
-4 tablespoons Tahini
-1 teaspoon Sriracha
-1 teaspoon Balsamic Vinegar (optional)
Directions:
1. Mix all the salad ingredients together and set aside
2. Make the dressing and set aside in a different container in the fridge
3. When ready to serve, pour the dressing over the salad and toss
*If the dressing thickens after being in the fridge, add 1-2 tablespoons of water to thin it out a bit 

*Do not pour the dressing on ahead of time or the noodles will absorb it all
*Make sure noodles are cooled before adding to salad

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