INGREDIENTS
1
Beet, medium-sized
2
Carrots
1 cup
Cilantro
1 cup
Edamame, cooked
1 1/2 tbsp
Ginger
1
Jalapeno pepper
1/2 cup
Napa cabbage
1/2 cup
Peanuts
1/2 cup
Raisins
2 cups
Red cabbage
3
Scallions
1 tbsp
Lime juice, fresh
1 tbsp
Maple syrup, pure
2 tbsp
Tahini
1/4 cup
Tamari or soy sauce, low-sodium
1/2 tsp
Red pepper flakes
2 tbsp
Sesame seeds
1 tbsp
Rice wine vinegar
1/4 cup
Water