For the Asian Root Vegetable Slaw: 1 Tbsp. soy sauce 1 Tbsp. low sodium soy sauce 2 pumps thickening gel 1 Tbsp. sesame oil 3 Tbsps. rice vinegar 1 Tbsp. toasted sesame seeds ½ cup water 2 packets sugar substitute with fiber 6 oz. parsnips, julienned 3 oz. carrots, julienned 3 oz. golden beets, julienned 3 oz. pea pods, julienned 3 oz. green cabbage, thinly sliced 3 oz. red cabbage, thinly sliced 3 oz. Enoki mushrooms For the tacos: ¾ of an ...

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