afoona
Sunflower Sprout Salad with Cherry Tomatoes and Soy Dressing
Salads

Sunflower Sprout Salad with Cherry Tomatoes and Soy Dressing – Vegan version

Sunflower sprouts are the thick, crunchy sprouts, with a delicate nutty flavor that stands up well to a soy and date syrup dressing. Underneath hide sweet cherry tomatoes that soak up the dressing. Vegan version: Date syrup (silan).

⏱ 40 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona🧩 2 parts
⚖ Pareve🥬 Vegetarian
Versions:Original🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

For the Salad Dressing

  1. 1
    Seal the vinegar, soy sauce, date syrup, sesame oil and ginger in a jar and shake well, until smooth.
    Jar

To assemble

  1. 2
    Halve the tomatoes.
    KnifeCutting board
  2. 3
    Cut the yellow pepper into strips.
    KnifeCutting board
  3. 4
    Arrange on a serving plate the tomatoes and yellow pepper.
  4. 5
    Rinse the bean sprouts in cold water, shake well and scatter in an airy pile over the tomatoes and yellow pepper.
    Colander
  5. 6
    Drizzle with the dressing and serve immediately.
91calories
4 gprotein
11 gcarbs
4 gfat
● protein 15%● carbs 48%● fat 37%

Per serving (179 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (4)

  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
  • Jar · Also works: Storage container (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Dressing → Leaf Salad

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