Carrot Sprout Slaw
|Alfalfa sprouts||2 Ounce (1 1/2 Cups)|
|Shredded carrots||1 Cup (16 tbs)|
|Diced celery||1⁄4 Cup (4 tbs)|
|Chopped scallions||2 Tablespoon (Green Onion)|
|Frozen concentrated orange juice||1 Tablespoon, thawed (No Sugar Added)|
|Sesame oil||1 1⁄2 Teaspoon (Chinese)|
|Lemon juice/Lime juice||1 1⁄2 Teaspoon (No Sugar Added)|
|Garlic powder||1⁄8 Teaspoon|
|Iceberg lettuce leaves/Romaine, or loose-leafed lettuce leaves||2|
In medium bowl combine first 4 ingredients and toss until mixed.
In small bowl combine remaining ingredients except lettuce and stir until well mixed; pour over vegetables and toss until combined.
Cover bowl and refrigerate until slaw is chilled, at least 30 minutes.
To serve, line serving bowl with lettuce; toss slaw again and spoon onto lettuce leaves.