INGREDIENTS
1 tbsp
avocado oil
2
large zucchini, 1 pound
3
carrots, 4 ounces
1
small red bell pepper, 4 ounces
1 cup
shredded purple cabbage
2
eggs
1 tbsp
coconut sugar
2 tbsp
gluten free soy sauce, or coconut aminos
2 tsp
sriracha
1/4 cup
chopped cilantro
3
green onions, thinly sliced
1/2 cup
toasted cashews