INGREDIENTS
1 serving
chili sesame vinaigrette
8 larges
carrots
1/2 cup
edamame beans
1
fresno chili
2 tsp
sesame seeds
1 serving
chili sesame vinaigrette
2 tbsp
sesame oil
2 tbsp
rice wine vinegar
1 tsp
chili garlic sauce
1 tsp
ginger
1 tsp
agave
1 serving
kosher salt