INGREDIENTS
1 cup
Arugula or other salad greens
1/2 cup
Basil, leaves
1/2 cup
Cucumber
1/2 cup
Edamame, cooked
1/2
Lime, juice from
4
Mint, leaves
1/4 cup
Scallions
1/2 cup
Tofu
1/3 cup
Coconut milk
1 tsp
Red curry paste
1 tsp
Agave
1 tsp
Fish sauce
1 tsp
Soy sauce
1/4 tsp
Sriracha
1 cup
Rice noodles
1/2 cup
Red pepper
1/4 cup
Cashews
1/4 cup
Coconut flakes, toasted
3 tbsp
Water