Lentil Sprouts and Shredded Vegetable Salad with Spicy Coconut Thai Dressing

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Nutritional Info
  • Servings Per Recipe: 7
  • 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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Introduction

An easy salad filled with nutritional goodness. I created this salad today and will be adding it to my future cookbook. An easy salad filled with nutritional goodness. I created this salad today and will be adding it to my future cookbook.
Number of Servings: 7

Ingredients

    Sprout and Cabbage Salad

    1 cup lentil sprouts
    1 cup bean sprouts
    2 cup shredded napa cabbage
    2 cloves garlic, minced
    3 carrots julienned
    1 tsp sea salt
    3 tbsp wakame or sea weed of your choice soaked for 30 minutes
    2 tbsp black sesame seeds
    1 tomato halved and sliced thinly
    1 tsp black pepper, freshly ground
    ½ cup cilantro
    1 Serrano pepper minced
    ½ red onion sliced thinly
    ½ cup bamboo shoots

    Soak 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 flakes
    2 tbsp sesame oil
    1 tbsp agave nectar
    1 clove garlic
    ¼ 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.

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