INGREDIENTS
3 cups
carrot strings using a
julienne peeler
2 cups
thinly sliced tuscan kale
3 tbsp
creamy peanut butter
1 1/2 tsp
sriracha
3 tbsp
almond milk
1/2 tsp
sesame oil
1/2 tsp
extra virgin olive oil
1/2 tsp
apple cider vinegar
1/2 tbsp
maple syrup
1/2 tsp
freshly grated ginger
salt
sesame seeds for garnish