- 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
- 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
- calories 129
- caloriesfromfat 49 %
- protein 4.6 g
- fat 7 g
- satfat 0.8 g
- carbohydrate 15 g
- fiber 0.7 g
- sodium 88 mg
- cholesterol 0.0 mg
How to Make It
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.
Meanwhile, preheat oven to 350°. Toast sunflower seeds in a shallow pan until light golden, shaking pan occasionally, 4 to 8 minutes. Let cool.
Trim off membrane and curved ends of bell pepper. Cut pepper lengthwise into very thin slices.
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.
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.
Note: Nutritional analysis is per serving.