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

vegan sprout salad thai style

SALAD INGREDIENTS:

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

DRESSING INGREDIENTS:

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)

DIRECTIONS:

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.

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