Spicy Sunflower Salad With Carrot Dressing Recipe

Name: Spicy Sunflower Salad With Carrot Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 1 pt. fresh carrot juice; 3 tablespoons fresh lime juice; 1 teaspoon Sriracha (Asian chili sauce) or 1/4 tsp. cayenne; 1 teaspoon Asian (toasted) sesame oil; 1/4 teaspoon kosher salt; Salad; 1/2 cup sunflower seeds; 1/2 large orange or yellow bell pepper; 6 ounces sunflower sprouts (1 1/2 qts. lightly packed) or 5 oz. mixed baby lettuces (2 qts.); 1 1/2 cups lightly packed pea shoots or micro greens; 1 1/2 cups lightly packed mild or spicy sprouts such as clover or radish; 1/3 cup long, fine shreds of carrot, preferably shredded with a mandoline

Servings: persons

Dressing
1 pt. fresh carrot juice
3 tablespoons fresh lime juice
1 teaspoon Sriracha (Asian chili sauce) or 1/4 tsp. cayenne
1 teaspoon Asian (toasted) sesame oil
1/4 teaspoon kosher salt
Salad
1/2 cup sunflower seeds
1/2 large orange or yellow bell pepper
6 ounces sunflower sprouts (1 1/2 qts. lightly packed) or 5 oz. mixed baby lettuces (2 qts.)
1 1/2 cups lightly packed pea shoots or micro greens
1 1/2 cups lightly packed mild or spicy sprouts such as clover or radish
1/3 cup long, fine shreds of carrot, preferably shredded with a mandoline

1
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. Pour into a small bowl and let cool. Whisk in remaining dressing ingredients.
2
Meanwhile, preheat oven to 350u00b0. Toast sunflower seeds in a shallow pan until light golden, shaking pan occasionally, 4 to 8 minutes. Let cool.
3
Trim off membrane and curved ends of bell pepper. Cut pepper lengthwise into very thin slices.
4
In a large bowl, use your hands to toss and separate all vegetables until evenly mixed. Pour seeds and dressing on top; mix gently. Season with salt to taste.
5
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.
6
Note: Nutritional analysis is per serving.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Dressing, 1 pt. fresh carrot juice, 3 tablespoons fresh lime juice, 1 teaspoon Sriracha (Asian chili sauce) or 1/4 tsp. cayenne, and more.

Yes, Spicy Sunflower Salad With Carrot Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Sunflower Salad With Carrot Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions