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Asian Sprouted Lentil Salad with Spicy Peanut Dressing
COOK EAT LIVE LOVE19Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups lentils (sprouted)
- 2 cups cooked quinoa
- 1/2 orange bell pepper (or red, yellow, sliced thinly)
- 1/2 cup green onion (sliced on a bias)
- 1 medium carrot (shredded)
- 2 cups purple cabbage (shredded)
- 2 cups kale (or spinach, julienned)
- 1/2 cucumber (sliced and quartered)
- 4 tsp. black sesame seeds
- 1/2 cup peanut butter (unsweetened)
- 3/4 cup water (as needed to thin out the sauce)
- 1 Tbsp. honey
- 2 Tbsp. reduced sodium soy sauce
- 1 Tbsp. unseasoned rice vinegar
- 1/2 lime juiced
- 1 inch fresh ginger (minced)
- 2 cloves garlic (chopped)
- 1/2 tsp. dark sesame oil
- 4 drops Sriracha sauce (optional)
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