Recipe: Mexican Sprout Slaw
Corn and sunflower sprouts jumped out as a perfect accompaniment for the Mexican themed Goat Taco dinner party I had going that night.
Mexican Sprout Slaw
Serves 6
Nutritional Info
Ingredients
- 3 cups
loosely packed mixed sprouts (such as sunflower, corn, alfalfa, broccoli, radish, bean, pumpkin, etc.)
- 1 cup
loosely packed shredded purple cabbage
- 1/2 cup
lightly toasted pepitas (pumpkin seeds)
For the dressing:
- 1/4 cup
pumpkin oil
- 2 tablespoons
fresh lime juice
- 1 tablespoon
distilled white vinegar
- 1 tablespoon
dried oregano
- 1 teaspoon
coarse salt
- 1/2 teaspoon
freshly ground black pepper
Instructions
In the bottom of a salad bowl, combine all the dressing ingredients and whisk well. If the sprouts are particularly long (longer than you might want to try stuffing into your mouth) chop them up a bit. Add the sprouts and cabbage and toss tenderly so as not to damage the sprouts. Top with pepitas and serve.
Here are some more early spring salads and sprouty goodness from our archives:
• Green Salad with Walnut Oil, Celery and Radishes
• A great post from Kathryn in San Francisco about Mâche
• Meyer Lemon Grain Salad with Asparagus, Almonds and Goat Cheese
• Hello Spring Salad with Sweet Cashews and Cranberries
• How To Grow Your Own Alfalfa Sprouts
• Alternative Sprouts Sandwich
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