Daily Vegan Lunch for 25 August, 2013: Sprouts, Carrot, and Cucumber in Peanut Sauce

vegan sprout salad thai style


3 cups mung or soybean sprouts
1 cup shredded or julienned carrot
1 cucumber, julienned or spiralized
1 green onion, minced


1 heaping Tablespoon peanut butter
1 cup apple juice
1 Tablespoon soy sauce
1 teaspoon sesame seed oil
1 – 2 teaspoons tabasco, Sriacha, or 1/4 teaspoon cayenne pepper (to taste)


Combine sprouts, carrot, cucumber, and green onion in a bowl. In a separate bowl, combine all dressing ingredients and whip with a fork until blended.

Pour dressing over salad just before serving.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s