A light, crunchy, flavour-packed salad that comes together in minutes. Loaded with fresh vegetables, herbs, and your choice of sprouts, it’s the perfect side dish or healthy lunch — refreshing, vibrant, and naturally nourishing.
Ingredients
For the Salad
- 2 cups mixed shredded cabbage (green and/or red)
- 1 cup matchstick carrots
- 1 cup sliced cucumbers
- ½ cup thinly sliced radishes
- 1 - 2 cups fresh sprouts (any sprout mix you like — mung bean, broccoli, alfalfa, clover, radish etc.)
- ½ cup sliced spring onions
- ½ cup roughly chopped coriander
- ½ cup roughly chopped mint
- ½–1 cup roasted peanuts or cashews
For the Dressing
- 3 tablespoons lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce (or soy sauce for vegetarian version)
- 1 tablespoon honey or maple syrup
- 1 small garlic clove, finely grated
- 1 teaspoon grated ginger
- 1–2 teaspoons sesame oil
- Optional: 1 small red chilli, finely sliced
Instructions
1. Prep the veggies
Thinly slice or shred the cabbage, cucumbers, carrots, and radishes. Add everything to a large mixing bowl.
2. Add the sprouts & herbs
Toss through your chosen sprouts — mung bean, alfalfa, radish, broccoli, or a mix. Add the coriander, mint, and spring onion.
3. Make the dressing
Whisk together the lime juice, rice vinegar, fish sauce (or soy), honey, garlic, ginger, sesame oil, and chilli if using.
4. Combine
Pour the dressing over the salad and toss well so everything is coated and glossy.
5. Serve
Sprinkle generously with roasted peanuts or cashews. Serve immediately for the best crunch.
Notes
- Use any sprout combo you like — this recipe works beautifully with mild sprouts like mung bean or alfalfa, or stronger ones like broccoli and radish - it is really up to you.
- Add grilled chicken, tofu, or prawns for a more complete meal.
- If prepping ahead, keep the dressing separate until serving time.