Recipe: Mexican Sprout Slaw

updated Jan 29, 2020
Mexican Sprout Slaw
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(Image credit: Apartment Therapy)

Corn and sunflower sprouts jumped out as a perfect accompaniment for the Mexican themed Goat Taco dinner party I had going that night.

(Image credit: Apartment Therapy)

Mexican Sprout Slaw


Nutritional Info


  • 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


  1. 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.

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