Sprouting Salad

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


  1. 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.
  2. 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.
  3. 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/

Here’s how to grow your sprouts.