INGREDIENTS
1 cup
Carrots
1
(425 g) can Chickpeas
1
large bundle Kale
2 cups
Red cabbage
1/3 cup
Chili aioli
3 2/3 tbsp
Maple syrup
1 tbsp
Miso paste, white or yellow
2 tbsp
Canola or untoasted sesame oil
1/4 cup
Toasted or untoasted sesame oil
1/4 cup
Cashew butter, creamy
(optional) Healthy pinch sea salt or 1 Tbsp tamari