INGREDIENTS
1 cup
Carrots
1 cup
Coriander, fresh
1/2 cup
Edamame
2 cups
English cucumber
1
Garlic clove
1 tsp
Ginger, ground
4
Green onions
1 cup
Red cabbage
2 tsp
Honey
2 tbsp
Lime juice
2 tsp
Sriracha sauce
3 tbsp
Tamari sauce
1 1/2 cups
Quinoa, dry
1
Pepper, yellow
1
Red pepper
2 tbsp
Canola oil
2 tbsp
Rice wine vinegar
6 tbsp
Sesame oil, toasted
1/4 cup
Peanuts or cashews, unsalted
3 cups
Water