Sprout Salad
Fresh mung bean sprouts, crunchy vegetables, lime, cumin, and peanuts make a bright salad that is quick to toss together. It works as a light lunch, a side dish, or a crisp topping for rice bowls.
- Total time
- 21 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 20mCook 1mIndian-inspiredSalads
Sprout salad is all about crunch. Mung bean sprouts are mild and juicy, so they take well to sharp lime, warm cumin, fresh cilantro, and a little chile heat.
This version is inspired by Indian kachumber-style salads, which usually mix chopped raw vegetables with lemon or lime and spices. Peanuts add extra texture and make the salad feel more filling.
Use very fresh sprouts and keep them cold. If you are cooking for young children, older adults, pregnant people, or anyone with a weakened immune system, blanch the sprouts briefly as written below.
01What you'll need
Ingredients
13 items · 4 servings
- 4 cups fresh mung bean sprouts, about 14 1/2 ounces, rinsed and well drained
- 1 cup diced cucumber
- 1 cup diced tomato
- 1/2 cup finely chopped red onion
- 1/2 cup grated carrot
- 1/4 cup chopped fresh cilantro
- 1 small green chile or jalapeño, finely chopped, seeds removed for less heat
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon fine salt, plus more to taste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup unsalted roasted peanuts, roughly chopped
02How to make it
Step-by-step
1. Check the sprouts
Look through the sprouts and discard any that smell sour, feel slimy, or look browned. Rinse the fresh sprouts under cool running water, then drain them very well in a colander.
2. Blanch for a gentler crunch
Bring a pot of water to a boil. Add the sprouts for 30 seconds, then drain and rinse under cold water until cool. This quick blanch means a very short dip in boiling water; it softens the raw edge while keeping the sprouts crisp. Drain well again.
3. Chop the vegetables
Dice the cucumber and tomato, finely chop the red onion, grate the carrot, and chop the cilantro and chile. Try to keep the vegetable pieces small so every bite gets a little of everything.
4. Mix the dressing
In a large bowl, whisk together the lime juice, olive oil, salt, cumin, and black pepper. Whisking means stirring quickly so the oil and lime look lightly blended.
5. Toss the salad
Add the drained sprouts, cucumber, tomato, onion, carrot, cilantro, and chile to the bowl. Toss gently with tongs or two large spoons until the vegetables are coated in the dressing.
6. Add the peanuts
Sprinkle in the chopped peanuts and toss once or twice more. Taste the salad and add a small pinch of salt or a squeeze of lime if it needs more brightness.
7. Rest briefly and serve
Let the salad sit for 5 minutes before serving. This short rest helps the dressing season the sprouts without making the vegetables watery.
03From our kitchen
Cook's tips
- Make-ahead: Chop the vegetables and whisk the dressing up to 1 day ahead. Store them separately, then toss with the sprouts and peanuts just before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. The salad will release liquid as it sits, so stir and drain off extra juice if needed.
- Sprout safety: Buy sprouts that are refrigerated, use them before the date on the package, and keep them cold. Blanching is recommended for anyone at higher risk from foodborne illness.
- Swaps: Use lemon juice instead of lime, parsley instead of cilantro, or toasted sunflower seeds instead of peanuts for a nut-free salad.
- To reduce sharp onion flavor, soak the chopped red onion in cold water for 10 minutes, then drain before adding it to the salad.
- If the salad tastes flat, add acid first. A little extra lime often fixes the flavor before more salt is needed.
Cook's note
Nutrition is calculated per serving using raw mung bean sprouts and the exact ingredient amounts listed, including the peanuts and 1/2 teaspoon salt. Brief blanching may slightly change some micronutrients but will not meaningfully change calories or macronutrients.
04Frequently asked
Questions & answers
Can I use other sprouts for this salad?
Yes. Moth bean sprouts, lentil sprouts, or a mixed sprout blend can work. Larger or firmer sprouts may need 1 to 2 minutes of blanching so they are easier to chew.
Do I have to cook the sprouts?
No, if you are using very fresh sprouts and are comfortable eating them raw. However, sprouts can carry bacteria, so a quick blanch is a safer choice, especially for higher-risk eaters.
How do I keep sprout salad from getting watery?
Drain the sprouts well, use firm tomatoes, and add salt close to serving time. If making it ahead, store the dressing separately and add peanuts right before eating.
What can I serve with sprout salad?
Serve it with dal and rice, grilled tofu, flatbread, sandwiches, or a simple soup. It also makes a crunchy topping for grain bowls.
Can I make this without peanuts?
Yes. Leave them out or replace them with roasted chickpeas, pumpkin seeds, or sunflower seeds. Add them just before serving so they stay crisp.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat8 g
- 10%
- Saturated Fat1.3 g
- 7%
- Cholesterol0 mg
- 0%
- Sodium312 mg
- 14%
- Total Carbohydrate15 g
- 5%
- Dietary Fiber4 g
- 14%
- Total Sugars8 g
- Protein6 g
- 12%
- Vitamin D0 mcg
- 0%
- Calcium42 mg
- 3%
- Iron1.6 mg
- 9%
- Potassium462 mg
- 10%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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