1Tbspsunflower seed butter(or tahini or almond butter)
1Tbsphoney(agave for vegan version)
2Tbsprice vinegar
4Tbspsunflower seed oil
1/2tspsalt
sunflower seeds(optional)
Instructions
In a large pot bring about 2 liters of water to the boil.
Peel and julienne carrots.
Once water boiles put in julienned carrots and swirl around to make sure they are all submerged in water. Cook for ONE minute only (set an alarm) and immediately drain.
Wash sprouts and add to cooled down carrots.
In a sealable container, such as mason jar, add seed butter, honey, vinegar, oil and salt and shake well until smooth.
Pour dressing over carrot and sprout salad and mix well. Sprinkle sunflower seeds on top if desired.