Save Last summer my neighbor started sprouting everything in her kitchen windowsill. She handed me a jar bursting with mung bean sprouts and said try these with nothing but olive oil and lemon. I was skeptical how something so simple could taste good, but that first crisp bite completely changed my mind about salads.
I made this for a brunch gathering last month when my friend announced she was going vegan. Everyone kept asking what the secret ingredient was, but I just kept pointing to the humble jar of sprouts on the counter. Now they all text me asking for the recipe before hosting their own dinner parties.
Ingredients
- 1 cup mung bean sprouts: These bring that satisfying snap and mild nutty flavor that grounds the whole salad
- 1 cup alfalfa sprouts: Delicate and leafy, they add this beautiful soft texture contrast against the crunchier sprouts
- 1 cup radish sprouts: Just a hint of peppery kick that wakes up your palate without being overwhelming
- 1 small cucumber diced: Essential for that refreshing cool moisture that ties everything together
- 1 medium tomato diced: Choose one that gives slightly when pressed, you want it juicy but not falling apart
- 1 small red bell pepper diced: Brings sweetness and this gorgeous pop of color that makes the dish look vibrant
- 1 small carrot grated: The natural sweetness balances any slight bitterness from the radish sprouts
- 2 tablespoons red onion finely chopped: Just enough sharpness to make things interesting without overpowering
- 2 tablespoons fresh cilantro chopped: Bright and citrusy, it makes the whole salad feel alive and fresh
- 2 tablespoons extra-virgin olive oil: Use the good stuff here since the dressing is so simple and pure
- 1 tablespoon lemon juice freshly squeezed: Bottled stuff works but fresh makes such a noticeable difference
- 1 teaspoon honey or maple syrup: Totally optional but helps round out the acidity if you prefer a gentler dressing
- ½ teaspoon sea salt: Enhances all the natural flavors without making it taste salty
- ¼ teaspoon freshly ground black pepper: Adds just enough warmth to complement the fresh vegetables
Instructions
- Rinse and prep the sprouts:
- Run all three types of sprouts under cold water until the water runs clear. Let them drain really well so the dressing sticks instead of pooling at the bottom.
- Build your sprout base:
- Toss the mung bean, alfalfa, and radish sprouts together in your largest salad bowl. Take a moment to appreciate how beautiful they look all mixed together.
- Add all the vegetables:
- Sprinkle in the cucumber, tomato, bell pepper, grated carrot, red onion, and cilantro. I like to add them one at a time so they distribute evenly throughout the sprouts.
- Whisk up the dressing:
- Combine the olive oil, lemon juice, honey or maple syrup if using, salt, and pepper in a small bowl. Whisk vigorously until it thickens slightly and looks creamy.
- Dress the salad:
- Pour the dressing over the salad and use salad hands or two large spoons to toss everything gently. You want every sprout and veggie lightly coated but not drowning.
- Plate and enjoy:
- Serve right away while everything is super crisp and the flavors are bright. The longer it sits, the more the sprouts soften, so timing matters.
Save This recipe became my go-to contribution for potlucks after my sister told me it was the first salad she ever finished completely. Something about all those different textures makes it impossible to stop eating.
Making It Your Own
Sliced avocado transforms this into something more substantial while keeping that same fresh spirit. Sometimes I add roasted pumpkin seeds for extra protein and crunch. The beauty is how well it adapts to whatever you have on hand.
Perfect Wine Pairings
A crisp Sauvignon Blanc or dry Pinot Grigio complements the bright acidity without competing with the delicate sprout flavors. If you prefer something with bubbles, a dry Prosecco works beautifully too.
Meal Prep Made Simple
The secret to making this ahead is keeping everything separate until serving time. Pre-cut all your vegetables and store them in containers, whisk the dressing in a small jar, and keep the sprouts dry. Then just combine when you are ready to eat.
- Store cut vegetables in the fridge for up to three days
- Keep the dressing in a sealed jar and give it a good shake before using
- Sprouts stay fresh longest when rinsed and dried thoroughly, then stored with a paper towel to absorb moisture
Save There is something deeply satisfying about eating food this alive and vibrant. Hope this becomes a fresh favorite in your kitchen rotation.
Recipe FAQs
- → What sprouts work best in this salad?
Mung bean, alfalfa, and radish sprouts provide varied textures and flavors. Mung adds crunch, alfalfa offers mild sweetness, and radish contributes peppery bite. Broccoli or clover sprouts make excellent alternatives.
- → How long does this stay fresh?
Best enjoyed immediately after dressing. Undressed components keep refrigerated in airtight containers for 2-3 days. Store sprouts and dressing separately, then combine just before serving.
- → Can I make this protein-rich?
Add quinoa, chickpeas, hemp hearts, or toasted pumpkin seeds. Grilled tofu cubes, edamame, or boiled egg also boost protein while maintaining fresh appeal.
- → What vegetables substitute well?
Try thinly sliced radishes, shredded purple cabbage, diced jicama, or baby spinach. Grated beets add color and earthiness. Choose seasonal produce for best flavor and value.
- → Is the dressing adjustable?
Absolutely. Increase lemon for brightness, add minced garlic for depth, or whisk in Dijon mustard. Substitute maple syrup with agave or omit entirely for tangier finish.