INGREDIENTS
1/3 cup
tahini
1 Tbsp
ginger
2 cloves
garlic
1 tsp
yellow miso paste
1 Tbsp
coconut aminos
1 Tbsp
rice vinegar
1 tsp
sesame oil
2 tsps
maple syrup
2 Tbsps
water
1 pinch
sea salt
3 cups
kale
1 cup
carrot
1/4 cup
green onion
1/2 cup
red cabbage
1/2 cup
salted roasted cashews