FOR THE DRESSING: Combine all of the ingredients in a blender, starting with only 1/4 cup of water. Blend on high until combined, adding more water as needed.

FOR THE SWEET POTATO NOODLES: Using the spaghetti spiralizer fitting, cut the sweet potato into noodles. Place a pan on the stove over medium heat. Add olive oil, garlic and sweet potato and sauté for 3 minutes, flipping with tongs regularly. Add edamame to the pan and cook for an additional 2-3 minutes, or until edamame is warm and sweet potatoes are tender but not mushy. Remove from the heat.

FOR THE SALAD: Combine spinach, cabbage, green onions and sweet potato noodle/edamame mixture in a large bowl. If eating all at once, add dressing and toss to combine. If you don't think you will finish the whole salad, add dressing to each serving to avoid spinach from wilting.