Spicy sunflower salad with carrot dressing

Serves 6



            1 pint carrot juice

            3 tbsp fresh lime juice

            1 tsp sriracha (Asian chili sauce) or ¼ tsp cayenne

            1 tsp Asian (toasted) sesame oil

            ¼ tsp kosher salt


            ½ cup sunflower seeds

            ½ large orange or yellow bell pepper

            6 ounces sunflower shoots (1 ½ qts. Lightly packed)

            1 ½ cups lightly packed pea shoots

            1 ½ cups lightly packed mild or spicy microgreens such as radish

            1/3 cup long, fine shreds of carrot, preferably one shredded with a mandolin.


Recipe by Sunset.com

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            To make the dressing, boil carrot juice over medium-high heat in a wide, 3-4 qt. saucepan, stirring often until reduced to ¼ cup, 12-15 minutes. Pour into a small bowl and let cool. Whisk in remaining dressing ingredients.

            Meanwhile, preheat oven to 350 degrees. Toast sunflower seeds in a shallow pan until light golden, shaking pan occasionally, 4-8 minutes. Let cool.

            Trim off membrane and curved ends of bell pepper. Cut pepper lengthwise into very thin slices.

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.