This was so fun to make and it didn’t take long at all!
Total prep and cook time: 30 minutes!

Ingredients:

• 4-6 rice paper wrappers, you can also use brown rice paper wrappers.
• 6 cilantro sprigs, you can cut your cilantro up
• Purple Cabbage slices
• Carrot slices
• Arugula/Spinach mix
• Oyster Mushrooms cut into slices

For the oyster mushrooms:

• Season the oyster mushrooms with coconut aminos
• Put sesame oil on the pan and put the stove on medium
• Cook the oyster mushrooms for 5-7 minutes.
• When you see that the oyster mushrooms have absorbed the sesame seed oil and the coconut aminos, they’re done!

For the sauce:

• ¼ cup of cashew butter
• ½ teaspoon of fresh grated ginger
• 2 garlic cloves
• 1 lime
• 2 tablespoons of coconut aminos
• 1 tablespoon of water
  (to add some spice, we added red pepper flakes)
  Blend it all up and the sauce is ready!
  We used a hand blender and it was really simple, we’ve linked it below!
  hand blender