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Spring Sprout Slaw Recipe


The only drawback to this salad is that you can't make it year-round. Granted, some markets carry a variety of sprouts through the winter months, but there's something about fresh, grassy-tasting spring shoots that perfectly complement light, warm weather dishes. Even the humblest burgers and dogs can be dressed up with this slaw, plus it adds color and crunch that... well, you just can't get from sauerkraut. 


For the dressing:

  • Juice of 1 ½ lemons
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons mayonnaise
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt

For the slaw:

  • 1 cup broccoli sprouts
  • 1 cup pea shoots
  • 1 cup radish sprouts
  • ½ cup shredded carrot
  • ½ cup shredded purple cabbage


For the dressing:

In a medium bowl, whisk together the dressing ingredients and set aside.

For the slaw:

In a large serving bowl, toss together the sprouts, carrot, and cabbage. Add the dressing and toss again to combine. Cover and refrigerate for 30 minutes; then serve.