INGREDIENTS
1/4 cup
almond butter
4 oz
brown rice noodles
2 larges
carrots
2 tbsp
coconut vinegar
1 cup
edamame
1 tsp
ginger
3 leaves
kale
2 servings
lime wedges
1 tbsp
maple syrup
1 cup
purple cabbage
1 tsp
sriracha
1 tbsp
tamari
1 tbsp
water
1
zucchini