UnBox Your Kitchen logo
Spring Sprout Salad

Spring Sprout Salad

As the temperatures rise and the trees bloom, our body’s needs change. We leave behind the heavier foods of winter and start craving a lighter and raw foods.

Salads are an excellent meal during the spring and summer. They provide us with lots of nutrients and energy from fresh and colorful vegetables. This spring salad combines lots of protein from bean sprouts and lots of fresh and light energy from the variety of vegetables. It is crunchy, delicious, very satisfying and cleansing.

Spring Sprout Salad

Spring Sprout Salad

Rachel Kieffer
No ratings yet
Course Salad


  • 1 container mixed bean sprouts
  • 1 cup Sunflower sprouts
  • 3 rainbow carrots (small) peeled, cut into matchsticks
  • 1/2 daikon peeled, cut into matchsticks
  • 1 cucumber peeled, cut into matchsticks
  • 1/2 beet peeled, cut into matchsticks
  • 1/4 red cabbage sliced
  • few leaves of fresh cilantro


  • Mix ingredients together


This recipe appeared in the April/May/June 2017 issue of Elements For A Healthier Life Magazine.
Photograph and recipe by Rachel Kieffer © All rights reserved.
Keyword sprouts, vegetables

This salad will keep in the refrigerator for a few days without dressing.

Serve it drizzled with olive oil and fresh lime juice or try it with Carrot Ginger Dressing.

Explore the Deliciousness of Home Cooking

What would you like to prepare?
Beverages | Breakfast | Desserts | Mealtime | Soup | Snacks

Summer Harvest Borscht
Blueberry Pancake
Pumpkin Custard
Cinnamon Grapefruit
Portobello Mushroom Pizza-Tarah Abram
Green Smoothie
Orange Coconut Cookies
Pizza Crust
Honey Garlic Chicken
Kale Salad
Breakfast Burrito
Beet Dip
Healthy Meal
Rotisserie Chicken
Spring Sprout Salad