Lentil sprouts bring lots of crunch, fresh flavor and hearty plant-based protein to this easy to make salad made with a variety of bright colored vegetables and a spicy peanut dressing. This easy salad is ready in about 15 minutes and requires almost zero cooking. Plus it works great to make in advance to carry to work or school for lunch on the go.
Add the peanut butter, honey, soy sauce, white miso, vinegar, lime juice, ginger, garlic and sesame oil to the blender.
Blend until smooth. Slowly add ¼ cup warm water to the blender while it is running. Add more water until the dressing reaches your desired consistency.
Add the sriracha sauce and salt salt and pepper as desired.
Prepare Salad
Heat a small pot of water to boiling on the stove. Cut the snow peas on a bias. Add to the water and cook for 1 minute. Remove and plunge into ice cold water.
Mix together the quinoa, cabbage, spinach and shredded carrots.
Top with the bell pepper strips, green onions, cherry tomatoes and snow peas. Finish with the lentil sprouts and a drizzle of the dressing on the salad.
Notes
Expert Tips for Making This Sprouted Lentils Recipe:Taste the dressing before adding in more salt. The dressing in this sprouted lentils recipe contains soy sauce and miso, both of which will contribute a fair amount of salt to the dressing.Alter the amount of water you add to the dressing to create your preferred dressing consistency. Add more for a thinner dressing and less for a thicker, dense salad dressing.If you don't like spicy, simply skip the sriracha! The dressing will still have lots of flavor and taste great in your veggie salad with lentil sprouts recipe.Make sure the lentil sprouts you are using in your lentil sprouts recipe are fresh. The best way to ensure top quality lentil sprouts is by growing sprouts yourself. However, if buying at the store make sure they do not appear overly moist or brown in the package.