INGREDIENTS
2
Carrots, shredded (about 2 cups), large
1
head Cauliflower
1
Cilantro and chopped peanuts
2 cloves
Garlic
2
Green bell peppers, small
5
Green onions
1
Iceberg of bibb lettuce
1
Lime
2
Red bell peppers, small
5 oz
Shiitake mushrooms
1 cup
Coconut milk, light
1 tbsp
Agave nectar or honey
1/2 cup
Peanut butter, natural salted
2 tbsp
Soy sauce or tamari, reduced sodium
1 tbsp
Sriracha
1/2 tsp
Salt
1/2 tsp
Sea salt
1 tbsp
Brown rice vinegar
1 tbsp
Coconut oil