1 seedless English cucumber, Blade D, noodles trimmed
1 large carrot, peeled, Blade D, noodles trimmed
1 medium zucchini, Blade D, noodles trimmed
½ cup shelled frozen edamame, defrosted (or peas)
4-5 cups spinach, thinly sliced
½ cup roughly chopped roasted unsalted almonds

For the dressing:
¼ cup rice vinegar
2 tablespoons tahini or creamy almond butter
2 tablespoons tamari (or soy sauce)
1 tablespoons sesame oil
1 teaspoon honey
1 tablespoon freshly grated ginger
1 garlic clove, pressed and minced
1 tablespoons sesame seeds
1 teaspoon sriracha sauce (or chili garlic sauce or red pepper flakes)