INGREDIENTS
1
Carrot, large
1/2 cup
Edamame, frozen
1
English cucumber, seedless
1
Garlic clove
1 tbsp
Ginger
4 cups
Spinach
1
Zucchini, medium
1 tsp
Honey
1 tsp
Sriracha sauce
2 tbsp
Tahini or creamy almond butter
2 tbsp
Tamari
1 tbsp
Sesame seeds
1/4 cup
Rice vinegar
1 tbsp
Sesame oil
1/2 cup
Almonds, roasted unsalted