Toss the sweet potato noodles, cabbage, edamame, scallions, avocado and cilantro. Combine dressing ingredients (almond butter through cayenne pepper) with immersion blender or in blender until smooth. Add more water if necessary to get it smooth and creamy. Pour dressing over salad and mix.
Notes
Adapted from Dishing up the Dirt blog
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2014/09/sweet-potato-noodles-with-almond-miso-sauce/