INGREDIENTS
2 tbsp
oil
2 tbsp
soy sauce
1 tbsp
sriracha sauce
1 1/2 cups
jasmine rice
16 oz
cabbage
2 media
carrots
1/4 cup
cilantro
2 tbsp
peanuts
1/3 cup
creamy peanut butter
2 tbsp
honey
1 tbsp
lime juice
1 tbsp
coconut aminos
1 clove
garlic
1 tsp
sriracha sauce
1 tbsp
water
1 1/2 lbs
perdue harvestland