INGREDIENTS
1/2 cup
peanut butter
1/2 cup
light coconut milk
1 tbsp
rice vinegar
1 tbsp
coconut sugar
1 tbsp
toasted sesame oil
1 tbsp
low sodium gluten free tamari
1 clove
garlic (minced)
2 tsp
minced ginger
1 tsp
sriracha
water to thin (if not using all of it on the same day)
3 cups
spinach / spring mix blend
2 tbsp
julienned red pepper
2 tbsp
julienned carrot
2 tbsp
peeled and julienned cucumber
2 tbsp
cilantro
2 tbsp
crushed peanuts