Spicy Sunflower Salad with Carrot Dressing

Name: Spicy Sunflower Salad with Carrot Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 pint fresh carrot juice; 355 milliliters lightly packed pea shoots or micro greens; 0 teaspoons kosher salt; 3 Tbsps fresh lime juice; 79 milliliters long, fine shreds of carrot, preferably shredded with a mandoline; 6 servings Salad; 1 teaspoon Asian (toasted) sesame oil; 6 servings Dressing; 355 milliliters lightly packed mild or spicy sprouts such as clover or radish; 1 teaspoon Sriracha (Asian chili sauce) or 1/4 tsp. cayenne; 118 milliliters sunflower seeds; 170 grams sunflower sprouts (1 1/2 qts. lightly packed) or 5 oz. mixed baby lettuces (2 qts.); 1 larges orange or yellow bell pepper

Spicy Sunflower Salad with Carrot Dressing is a dairy free recipe with 6 servings. One portion of this dish contains about 8g of protein, 9g of fat, and a total of 215 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. It works well as a reasonably priced side dish. Head to the store and pick up asian sesame oil, long, dressing, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Make dressing: In a wide, 3- to 4-qt. saucepan, boil carrot juice over medium-high heat, stirring often, until reduced to 1/4 cup, 12 to 15 minutes.

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Carrot Juice

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Sauce Pan

Pour into a small bowl and let cool.

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Bowl

Whisk in remaining dressing ingredients.

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Whisk

Meanwhile, preheat oven to 35

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Oven

Toast sunflower seeds in a shallow pan until light golden, shaking pan occasionally, 4 to 8 minutes.

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Sunflower Seeds

Toast

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Frying Pan

Let cool.

Trim off membrane and curved ends of bell pepper.

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Bell Pepper

Cut pepper lengthwise into very thin slices.

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Pepper

In a large bowl, use your hands to toss and separate all vegetables until evenly mixed.

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Vegetable

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Bowl

Pour seeds and dressing on top; mix gently. Season with salt to taste.

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Seeds

Salt

Note: Raw sprouts can occasionally contain bacteria that cause foodborne illness, so children, the elderly, and those with weakened immune systems should avoid eating them.

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Sprouts