Are you out of depth about what to do with your sprouts? Why not make a wonderfully colourful and crunchy salad mixed with raw veg and fresh herbs? Tuck in!
For 2 portions
- Sprouts (e.g. sprouted Adzuki beans, chickpeas etc.), grown from 2 tbsp. of dried sprouting mix
- Alfalfa sprouts, grown from 1 tsp. seeds
- Cress, grown from 1 tsp. seeds
- Handful cherry tomatoes, diced
- Thumb-sized piece of cucumber, thinly sliced
- 3 red radishes, thinly sliced
- 1 large or 2 medium-sized carrots, grated
- Handful rocket, finely chopped
- Small handful fresh parsley
- 1 tbsp. flaxseed, ground
- Pepper, sea salt, lemon juice to taste
- Splash of olive oil
- Empty the sprouting glasses over a mesh sieve in the sink and thoroughly wash the contents with cold water under cold running water. Let it drain while you chop up the remaining ingredients.
- Dice and thinly slice all vegetables, rocket and herbs. Peel the carrots and grate. Combine the veg in a mixing bowl together with the drained sprouts. Add cress, flaxseed, lemon juice and seasoning and carefully sprinkle with olive oil.
- Serve fresh or keep in the fridge overnight for next day’s lunch. I would recommend to not keeping the salad or any leftover sprouts longer than this period as sprouts tend to go off/ dry out or get mouldy really easily.
Author: Danica Utermohlen
Picture credits: Danica Utermohlen
Disclaimer: This article has been edited. It was first published on 21/04/2015 for GloTIME, http://www.glotime.org/how-to-grow-your-own-sprouting-salad/