INGREDIENTS
3
Carrots, large
1/2 cup
Cilantro
1 cup
Edamame, frozen fully cooked
2 cloves
Garlic
1 tbsp
Ginger
1
Green onions
4 cups
Kale or baby kale
1
Red bell pepper
4 cups
Romaine lettuce
1
Yellow bell pepper
1
heaping tbsp Honey
1/2 tbsp
Lime juice, fresh
1/4 cup
Soy sauce, low-sodium
1/4 cup
Canola
2 tbsp
Rice vinegar, unseasoned
1 tsp
Sesame oil
3/4 cup
Cashews, roasted
2 tbsp
Water