INGREDIENTS
5 cups
Baby kale
2
Bell peppers
3
Carrots, large
1 cup
Cilantro, leaves
16 oz
Edamame, frozen
3 cloves
Garlic
3
Green onions
2 tbsp
Honey
1 tbsp
Lemongrass paste
1
squeeze Lime juice
3 tbsp
Soy sauce, low sodium
1/3 cup
Canola oil
2 tbsp
Distilled vinegar, white
1 tbsp
Sesame oil
3/4 cup
Cashews
2 tbsp
Water