Spicy Sunflower Salad with Carrot Dressing

Photo: James Baigrie; Styling: Randy Mon

Time: 30 minutes. Using a mix of small-to-larger and delicate-to-crunchy greens makes this salad lively. The vibrant dressing contains only a teaspoon of oil.

Yield: Serves 6
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 129
  • Calories from fat: 49%
  • Protein: 4.6g
  • Fat: 7g
  • Saturated fat: 0.8g
  • Carbohydrate: 15g
  • Fiber: 0.7g
  • Sodium: 88mg
  • Cholesterol: 0.0mg


  • 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. 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. 2. Meanwhile, preheat oven to 350°. Toast sunflower seeds in a shallow pan until light golden, shaking pan occasionally, 4 to 8 minutes. Let cool.
  3. 3. Trim off membrane and curved ends of bell pepper. Cut pepper lengthwise into very thin slices.
  4. 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.
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