INGREDIENTS
2
Carrots, medium
1
small clove Garlic
1 tsp
Ginger, fresh
3
Green onions
2
bags Kelp noodles
1
Red bell pepper, large
1 tbsp
Agave nectar
1/4 cup
Almond butter
1 tsp
Sriracha hot sauce
1/4 cup
Tamari
2 tbsp
Sesame seeds
1 tbsp
Rice vinegar
1 tbsp
Sesame oil
1/4 cup
Cashews, dry