INGREDIENTS
1
Carrot, large
1/2 cup
Cilantro, fresh
12 oz
Edamame
3
Garlic cloves
1 tbsp
Ginger, fresh
4 cups
Rainbow chard
1
Red bell pepper
2
Scallions
2 cups
Spiralized or thinly sliced red cabbage
1
Yellow bell pepper
2 tbsp
Honey
1 tsp
Lime juice, fresh
3 tbsp
Soy sauce or tamari, low-sodium
1/2 cup
Quinoa, cooked red
1 tbsp
Sesame seeds
2 tbsp
Avocado oil or extra-virgin olive oil
2 tbsp
Rice vinegar
3 tbsp
Sesame oil
1/3 cup
Cashews, roasted