INGREDIENTS
15
Shrimp, medium raw
10
Asparagus spears
2 cups
Baby spinach
3
Carrots
2
Cucumbers
2
Garlic cloves
1
Lime
1 cup
Mung bean sprouts
2 cups
Red cabbage
1/2 cup
Almond butter
1 tbsp
Blackstrap molasses
5 tbsp
Tamari
2 tsp
Sesame oil, toasted
2 tsp
White wine vinegar
3 tbsp
Water
(optional) sriracha sauce or chili powder