2 tablespoons rice vinegar
1⁄3 cup toasted sesame oil
1 tablespoon Minced Garlic
1 tablespoon Thai chile paste
4 rainbow carrots (thinly sliced into rounds)
handful of sugar snap peas
1⁄2 cup creamy almond butter
1⁄2 cup chopped purple cabbage (for topping)
1⁄2 cup micro greens (optional - for topping)