INGREDIENTS
3 larges
carrots
1/4 cup
coconut oil
2
garlic cloves
1 inch
ginger
225 g
green cabbage
1
lime zest
2 tbsp
peanut butter
4 servings
bell pepper
225 g
red cabbage
1/3 cup
roasted peanuts
5
scallions
4 servings
sea salt
1 tbsp
sesame oil
2 tbsp
tamari
1/4 cup
unseasoned rice vinegar
1 tbsp
water
1
yellow bell pepper