Sesame Sprout Salad

3 quarts prepared sprouts (lentil, mung, broccoli, alfalfa, clover, etc.)

1 large sweet red pepper, julienned

4 carrots, finely shredded

4 baby leeks or green onions, thinly sliced

1 lemon, juiced

1/2 C extra-virgin olive oil

1/4 C sesame tahini

1/4 C sesame seeds

1/4 C dulse flakes

1 1/2 T cumin powder

Pinch Himalayan or sea salt

Freshly cracked black pepper, to taste

Combine sprouts, red pepper, carrots & onions in a large bowl.  Whisk remainder of ingredients in a small bowl, pour over salad & toss.

Variations:

Add or substitute some of the sprouts with other vegetables, such as: shredded Bok Choy, Napa cabbage, green cabbage, purple cabbage or kale, broccoli, yellow peppers, shiitake mushrooms, jalapenos, etc.  Adjust the spices, if desired, & add: cayenne, chili or Chinese 5-spice powder, soy sauce, etc..  You may also use this salad to cover a bed of spiralized zucchini or kelp noodles for an Asian noodle bowl entree.