Lentil Sprouts and Shredded Vegetable Salad with Spicy Coconut Thai Dressing

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  • Minutes to Prepare:
  • Number of Servings: 7
Ingredients
Sprout and Cabbage Salad 1 cup lentil sprouts1 cup bean sprouts2 cup shredded napa cabbage2 cloves garlic, minced3 carrots julienned1 tsp sea salt 3 tbsp wakame or sea weed of your choice soaked for 30 minutes2 tbsp black sesame seeds 1 tomato halved and sliced thinly 1 tsp black pepper, freshly ground½ cup cilantro 1 Serrano pepper minced ½ red onion sliced thinly½ cup bamboo shootsSoak lentils over night and sprout for three to five days. Spicy Coconut Thai Dressing 2 tbsp coconut butter 1” piece ginger 1 tbsp miso Juice from 2 limes 1 tbsp red pepper flakes2 tbsp sesame oil 1 tbsp agave nectar1 clove garlic¼ cup nama shoya or braggs amino acids
Directions
Sprout and Cabbage Salad

Add shredded napa cabbage and julienned carrots to bowl. Sprinkle with sea salt and rub until slightly wilted. Add the remainder of the ingredients, except for the black sesame seeds. Toss until mixed well.

Spicy Coconut Thai Dressing

Blend or process all the above ingredients until smooth. Pour over lentil sprout and cabbage salad. Toss until thoroughly coated. Sprinkle salad with black sesame seeds. Serve.



Number of Servings: 7

Recipe submitted by SparkPeople user KIVSA29.

Servings Per Recipe: 7
Nutritional Info Amount Per Serving
  • Calories: 161.8
  • Total Fat: 8.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 699.7 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 6.7 g

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