INGREDIENTS
3
Carrots, medium
1 cup
Cilantro, fresh
2
Garlic cloves
1 tsp
Ginger, fresh
4
Scallions
5
Sweet peppers
6 cups
Tuscan kale
2 tbsp
Honey
1 tsp
Lime juice, fresh
4 tsp
Peanut butter, creamy
4 tbsp
Soy sauce
1 tsp
Red pepper flakes
1
Salt and fresh ground black pepper
4 tsp
Rice vinegar
1/2 tsp
Sesame oil
1/2 cup
Cashews, roasted
2 tbsp
Water
1 cup
Shelled edamame, cooked and completely cooled
Fresh veggies and a delicious vinaigrette make this recipe a repeat!