The Vegan Chef Eddie Garza is whipping up an amazing summer salad for us in celebration of Pride month. Recipe as follows:

For the dressing:
1/4 cup plant-based fish sauce
1/4 cup rice vinegar
1 teaspoon soy sauce
2 tablespoons agave nectar
2 garlic cloves – finely minced
2 tablespoons minced ginger
1 tablespoon red chili flakes
1/4 cup sesame oil

For the saled:
1 (9.5-ounce) package soba noodles
1 cup blanched snow peas
1 cup mung bean sprouts
1 cup shredded red cabbage
1 cup pickled carrots
1/2 chopped cup green onions
1 cup rainbow sprouts (garnish)