This consisted of shredded cucumber, grape tomatoes, red onions, parsley, purple cabbage, edamame, lentils, mangos, arugula, sunflower seeds, and creamy garlic-tahini dressing. This was packed with protein, phytonutrients, and vibrant flavors from all those beautiful rainbow colors. (Gluten-free) #saveveganrestaurants
ヴィーガン
