INGREDIENTS
1 cup
Carrots
1/4 cup
Cilantro, fresh
1 clove
Garlic
1 tsp
Ginger, fresh
2
Green onions
6 cups
Red or green cabbage
1 tbsp
Agave nectar
1 cup
Quinoa, cooked
1 tbsp
Black sesame seeds, toasted
1 pinch
Salt and pepper
1/4 cup
Olive oil
1/4 cup
Rice vinegar
2 tbsp
Sesame oil
1/3 cup
Cashews, toasted