INGREDIENTS
1 cup
carrot
1/2 cup
cilantro
1 tsp
fresh ginger
1/4 cup
green onion
1 1/2
juice of lime
3 tbsp
low sodium soy sauce
1 tbsp
maple syrup
2 cups
purple cabbage
3/4 cup
quinoa
1 pinch
red pepper flakes
1 tbsp
rice vinegar
1/4 cup
roasted peanuts
1 tsp
sesame oil
1/4 cup
smooth peanut butter
1 cup
sugar snap peas
1 1/2 cups
water