INGREDIENTS
1 1/2 cups
Cabbage, purple
1/3 cup
Cilantro, leaves
2 cups
Dino or lacinto kale
2 cloves
Garlic
1 tsp
Ginger, fresh root
2
Jicama, medium roots
1
Lime, wedges
1
bunch Scallions
1 1/2 tbsp
Agave nectar
2 tbsp
Lime juice, fresh
1/4 cup
Tahini
2 1/2 tbsp
Tamari or soy sauce, reduced-sodium
1
Pepper, orange
1
Red pepper
1 tbsp
Apple cider vinegar
2 tbsp
Sesame oil, toasted
1
Hemp seeds