Save The kitchen counter was covered in little glass jars, each one at a different stage of growing, like a tiny forest I had been tending for days. I had gone a bit overboard with my sprouting phase that winter, but standing there with all that fresh living greens, I realized I needed something that would let them shine without hiding them under heavy ingredients. This salad became that perfect canvas, letting every sprouted flavor sing through.
I brought this to a summer potluck last year, watching skeptics become converts after one bite. Someone actually asked for the recipe, then looked surprised when I explained how simple it was, as if they expected some complicated technique behind all that freshness.
Ingredients
- 1 cup mung bean sprouts: These bring a satisfying snap and mild sweetness that forms the backbone of the salad
- 1 cup alfalfa sprouts: Delicate and leafy, they add a soft texture contrast to the crunchier elements
- 1 cup radish sprouts: These pack a gentle peppery kick that wakes up every bite
- 1 small cucumber: Dice it small so it weaves into the sprouts rather than sitting in chunks
- 1 medium tomato: Choose one that gives slightly when pressed for the juiciest result
- 1 small red bell pepper: Provides sweetness and a gorgeous pop of color against the greens
- 1 small carrot: Grated, it creates ribbons that hold onto the dressing beautifully
- 2 tablespoons red onion: Finely chopped brings just enough bite without overwhelming
- 2 tablespoons fresh cilantro: Adds bright, herbal notes that tie everything together
- 2 tablespoons extra-virgin olive oil: Use the good stuff here since the flavor really comes through
- 1 tablespoon lemon juice: Freshly squeezed makes all the difference in brightness
- 1 teaspoon honey or maple syrup: Just a touch helps balance the lemon and brings all flavors together
- ½ teaspoon sea salt: Enhances the natural sweetness of the vegetables
- ¼ teaspoon freshly ground black pepper: Adds a gentle warmth that lingers
Instructions
- Rinse the sprouts:
- Run cold water over all three types of sprouts, gently swishing them around, then let drain thoroughly in a colander
- Combine your base:
- In your largest salad bowl, toss together the mung bean, alfalfa, and radish sprouts until they are evenly distributed
- Prep the vegetables:
- Dice the cucumber, tomato, and bell pepper into small uniform pieces, grate the carrot, and finely chop the red onion
- Build the salad:
- Add all the prepared vegetables and cilantro to the sprouts, tossing gently with your hands to mix without crushing anything
- Make the dressing:
- Whisk together the olive oil, lemon juice, honey or maple syrup, salt, and pepper until the mixture thickens slightly
- Dress and serve:
- Pour the dressing over the salad and toss with a light touch, then serve right away while everything stays crisp and fresh
Save This salad has become my go-to when I want to feel virtuous without actually trying, turning a handful of humble sprouted things into something that feels like a celebration of pure, unadulterated freshness.
Make It Your Own
Sometimes I add half an avocado, sliced thin, which makes the whole thing feel more luxurious and rounds out the lightness with its creaminess. A handful of sunflower seeds or toasted pumpkin seeds on top adds another layer of crunch and keeps people guessing.
The Perfect Balance
The secret is in that tiny bit of sweetener in the dressing, which somehow pulls all the disparate flavors together into something cohesive and greater than the sum of its parts. Do not skip it.
Serving Suggestions
This works beautifully as a light lunch on its own, or as a refreshing starter that wakes up the palate before something heavier. It is particularly wonderful alongside grilled fish or as part of a meze spread.
- Keep some extra lemon wedges on the table for those who love extra brightness
- A chilled glass of crisp white wine makes this feel like restaurant quality dining
- The leftovers, if there are any, will keep for a day but dress only what you will eat
Save Every time I make this, I am reminded that sometimes the simplest ingredients, treated with respect and attention, create the most memorable meals.
Recipe Questions & Answers
- → What sprouts work best in this salad?
Mung bean, alfalfa, and radish sprouts provide great variety in texture and flavor. Broccoli or lentil sprouts also work well.
- → Can I make this ahead?
Best served immediately for maximum crunch. Store dressing separately and toss just before serving to keep sprouts crisp.
- → What vegetables can I add?
Try shredded cabbage, thinly sliced radishes, snap peas, or fresh herbs like basil or mint for extra flavor and color.
- → Is this gluten-free and vegan?
Yes, naturally gluten-free and vegan when using maple syrup instead of honey in the dressing.
- → How do I store leftover sprouts?
Keep sprouts in a breathable container lined with paper towels in the refrigerator. Use within 2-3 days for best quality.
- → What proteins pair well?
Top with chickpeas, hemp seeds, or sliced avocado. Grilled tofu or tempeh also make excellent additions.