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

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.