Rainbow Shirataki Bowl with Peanut Lime Sauce

Peel and finely mince the garlic clove and ginger. Add the minced garlic and ginger to a small bowl along with the rest of the dressing ingredients and whisk well until smooth and creamy.

Prepare Tofu Shirataki according to package instructions. The noodles can be served hot or cold.

Put the frozen edamame in a bowl and cover with warm water. Set aside to thaw, then drain when ready to use. Shred the cabbage, finely slice the red pepper, peel and julienne the carrot, peel and cut up the mango, and chop the green onions and cilantro.

Assemble the dish by placing the Tofu Shirataki noodles in the center of the bowl(s), then arrange all the vegetables around the edges of the bowl to make a rainbow of vegetables.