INGREDIENTS
1/2 cup
Carrots
1/2 cup
Cilantro
1 tsp
Ginger, fresh
4
Green onions
3 cups
Napa cabbage
4
Radishes
1 cup
Snow peas
1/2 cup
Tomato
1 tbsp
Agave nectar
1
Dressing
1/4 tsp
Hot sauce
4 tbsp
Lime juice
1 tsp
Mellow white or chickpea miso
1 cup
Quinoa, cooked
1/2 cup
Red pepper
3 tbsp
Olive oil, extra virgin
2 tbsp
Rice vinegar, seasoned
1 tsp
Sesame oil
1/2 cup
Almonds, toasted and chopped
1 tbsp
Tamari or coconut aminos, gluten free
1
Salad