In a saute pan set over medium heat, add the olive and sesame oils, followed by the spiralized sweet potatoes. Gently toss to evenly coat the potatoes with the oil, and then allow the potatoes to cook for 5 minutes, tossing as needed

Meanwhile, make your dressing while the potatoes cook

In a high speed blender, add the nut butter, lime juice, garlic, ginger, curry paste, rice wine vinegar, soy sauce and olive oil. Blend on high for about 30 seconds. Taste, Season as necessary. (even though there is soy sauce in the dressing, it still needs a touch of salt, Salt and soy sauce have different properties and the salt will really help bring out all of the other flavors. You need both, but be careful to not OVER season.). Transfer the dressing to a glass jar. Left over dressing can be kept in the fridge for up to a week.

next add in the the red cabbage, half of the sliced green onions, and the minced garlic and ginger. Toss all together and cook for about a minute, being carefully not to burn the garlic/ginger or over cook the cabbage. They really only need a minute.

Transfer to the potato and cabbage mixture to a serving dish. Drizzle with a generous amount of dressing (3-4 tbsps). Garnish with additional green onions, chopped peanuts, bean sprouts, cilantro and lime wedges.

Serve and enjoy!