INGREDIENTS
1/3 cup
olive oil
4 cloves
garlic, peeled
4 tbsp
low sodium soy sauce
2 tbsp
water
2 tbsp
rice wine vinegar
1 tbsp
honey
1 tbsp
chili garlic sauce
1 tbsp
sesame oil
1 tbsp
grated ginger
1
lime, zested and juice
8 oz
frozen shelled edamame
5 cups
baby kale, shredded
3
large carrots, shredded
2
bell peppers (1 red, 1 yellow), thinly sliced
1 cup
cilantro leaves
1 cup
sliced green onions
3/4 cup
cashews, roughly chopped
1
avocado, diced
1
mango, diced