INGREDIENTS
6
baby carrots
2 cups
baby greens
4
cherry tomatoes
1 tsp
dark sesame oil
2 tsp
dry roasted peanuts
1/2 cup
fresh bean sprouts
2 tbsp
fresh cilantro leaves
1 tsp
fresh ginger
2 tbsp
fresh mint leaves
1 tbsp
green onions
1 tbsp
low sodium soy sauce
1 tbsp
peanut butter
2 tbsp
red onion
2 tbsp
rice wine vinegar
1 tsp
sriracha
3 tbsp
water