Sunday, January 4, 2015

Coleslaw - With Amazing Sprouts

Last winter I published the directions on how to make a large variety of sprouts. As soon as the greens were done for the season back in December I started growing sprouts for our winter greens. Since we have been doing a series on coleslaw I developed a recipe that is just great using sprouts. I didn't have any cabbage sprouts so I used broccoli sprouts, lentil sprouts and clover sprouts. Yum!

Here is the recipe with several substitution suggestions and a great sauce...


  1. Broccoli Sprouts 2 cups (a whole package)
  2. Lentil Sprouts 1 cup (you'll probably have to grow these yourself or you can use mung beans)
  3. Clover Sprouts 2 cups (alfalfa are a good substitue, use a whole package)
  4. One bunch of green onions finely diced (a small red or white onion works too)
  5. One small green pepper finely diced (you can use grated carrots that are still in season)
  6. Celery 4 stalks finely diced. (broccoli heads are an OK substitue)
  7. Pumpkin seeds or sunflower seeds. 1/4 cup
  8. Mayonaise 1 cup
  9. Greek Yogurt 1 cup
  10. Juice of one lime or lemon (you can use 1 tablespoon "Real Lemon")
  11. Celery Seed, 1 teaspoon
  12. Mustard Seed, 1 teaspoon
  13. Stevia or Coconut Sugar or Brown Sugar (equivalent to 1 tablespoon)

  1. Combine the sprouts and vegetables.
  2. Combine the dressing ingredients and mix thoroughly.
  3. Combine dressing, sprouts and vegetables.
  4. Let sit for 1-2 hours for flavors to mix (overnight is good too)
  5. Sprinkle pumpkin or sunflower seeds on top after mixing.
This slaw has amazing flavor and very healthy.

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