INGREDIENTS
1/4 cup
Carrot stalks
16
Carrots
1/2 tbsp
Garlic
1/4 cup
Scallions
3 tbsp
Agave or honey
1/2 tbsp
Fish sauce
2 tbsp
Ponzu
2 tsp
Black sesame seeds
1/4 tsp
Powdered ginger
1/4 tsp
Sea salt
1 cup
Rice wine vinegar
1/4 cup
Safflower or olive oil
1/4 cup
Panko crumbs