INGREDIENTS
4
Carrots
1/2 cup
Cilantro and mint, fresh
1
Fresno or jalapeno pepper
2 cloves
Garlic
1
1 inch piece Ginger, fresh
3
Green onions
1
Lime, juice of
1/3 cup
Peanuts, roasted
2
Persian cucumbers
4
Portobello mushroom caps
3
heads Romaine lettuce
2
Shallots
2 tbsp
Chili sauce
2 tbsp
Honey
1 tbsp
Peanut butter, creamy
3/8 cup
Soy sauce, low sodium
4 oz
Vermicelli rice noodles
1/4 cup
Rice vinegar
6 tbsp
Sesame oil