INGREDIENTS
3 larges
carrots
3/4 cup
cashews
1 cup
cilantro leaves
16 oz
edamame
3 cloves
garlic
3
green onions
2 tbsp
honey
5 cups
kale
1 tbsp
lemongrass
3 tbsp
low sodium soy sauce
1 tbsp
sesame oil
2 tbsp
water
2 tbsp
white distilled vinegar
2
yellow bell peppers