Thai Inspired Chopped Salad

Cut romaine and cabbage into thin slices and shred the carrot and set everything aside. Cook shrimp either over the stove or toss them in a pot of boiling water for about 4 minutes/until no longer translucent. Add boiling water over rice noodles and stir letting cook for 3-4 minutes then drain. Add tahini, soy sauce, rice vinegar, water and ginger to a bowl and mix until well combined. Add your veggies, rice noodles, and shrimp to a bowl and mix in the tahini sauce but start slow, you can always add more after you mix and you might not need it all. Top with lime juice and sesame seeds.