INGREDIENTS
1 1/2 cups
Edamame, organic frozen
3 cloves
Garlic
3/4 cup
Pineapple
1/4 cup
Raisins
2 cups
Red cabbage
2 cups
Quinoa, cooked
1 tsp
Chili powder
1 tsp
Coconut palm sugar
1
Red pepper
2 tbsp
Red wine vinegar
2 tsp
Almonds
2 tbsp
Olive oil or 2 tablespoons water