Sprout-salad-007Sprouts are a fantastic source of antioxidants, vitamins, minerals and phytonutrients and provide 100 times more enzymes than fruits and vegetables – as they are a LIVE food.  In addition, they are a great source of the amino acid Lysine which helps maintain a healthy immune system. Also packed with fibre and a providing a potent hit of Vitamins A, B-complex, C, and E you’re really doing your health a BIG favour by eating this!

SERVINGS: 6 servings

NUTRITIONAL VALUE (100g serving size)
142 calories, Protein 3.6g, Fat 10g, Sat Fat 1.5g, Carbohydrates 6.8g, Fibre 2g


  • 2 tsp cumin seeds
  • 2 cups crunchy combo sprouts (or make your own – click here)
  • 8-10 radishes, sliced
  • 2 carrots, sliced or grated
  • 2 cups cherry tomatoes, halved
  • 1 cup coriander or spinach leaves, roughly chopped
  • 1 cup raw red cabbage
  • 1 garlic clove, crushed
  • 3 Tbsp. EV olive oil
  • 1 Tbsp. tahini
  • 1/3 cup lemon juice
  • Pinch of Pink Himalayan Salt
  • Freshly ground pepper


  1. In a small jar (with lid) combine garlic, olive oil, tahini, lemon juice, salt and pepper put on the lid and shake until mixed.
  2. Toast the cumin seeds in a small frying pan over a medium heat for about 2 minutes, moving them around continuously. Remove and crush in a mortar with pestle, roughly. If you can’t be bothered doing this, you can always add 1tsp. ground cumin seed to the dressing.
  3. Combine the sprouts, radishes, carrots, coriander, cherry tomatoes and red cabbage in a large salad bowl.
  4. Shake the dressing and pour over the salad and dust with cumin and serve.