INGREDIENTS
2/3 cup
Carrot
4 cups
Cauliflower florets, heaped
1
Cilantro, Fresh
1
Cucumber, Fresh
1/3 cup
Daikon or round radish
1
Jalapeno pepper
2 tbsp
Chili garlic sauce
1 tbsp
Lime juice
1 2/3 tbsp
Maple syrup
1 tbsp
Sriracha
1/2 cup
Vegan mayo
1 tbsp
Cane sugar, organic
1/2 tsp
Sea salt
1 tbsp
Sesame or avocado oil
2/3 cup
Rice wine vinegar
5 tbsp
Coconut aminos
2
Baguettes* ((use gluten-free bread to keep gluten-free friendly, small
1/3 cup
Water, hot