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.

No additional tips available.

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

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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.

Spicy Sunflower Salad With Carrot Dressing

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