Mixed Sprouts Salad
A vibrant, protein-packed salad made with a medley of fresh sprouts, crunchy vegetables, and zesty spices. Tossed with lime juice and fresh herbs, this light and refreshing bowl is a staple for healthy Indian meals. No cooking means it comes together in minutes.
For 4 servings
- steam · ~2 min
Steam the sprouts lightly.
Steam the mixed sprouts in a steamer basket for 2 minutes until slightly tender but still crunchy. Spread on a plate to cool completely.
TIPDo not over-steam. The sprouts should keep their bite. - prep
Chop the vegetables.
1.Finely chop the onion, deseeded tomato, and cucumber into small uniform pieces.2.Grate the carrot.3.Finely chop the green chili and coriander leaves.TIPUniform chopping ensures every bite has balanced flavor. - mix
Toss the salad.
1.In a large mixing bowl, combine the cooled sprouts and all chopped vegetables.2.Add lemon juice, roasted cumin powder, red chili powder, chaat masala, black salt, and salt.3.Toss well until everything is evenly coated. - rest · ~5 min
Let the flavors meld.
Set the salad aside for 5 minutes at room temperature so the sprouts absorb the seasonings.
TIPThis salad tastes best when served immediately after resting, while still crunchy. - garnish
Garnish and serve.
Give the salad a final toss, transfer to serving bowls, and serve at room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Sprouts must be steamed for only 2 minutes to retain their crunch and nutrients.
- 2Always deseed the tomato to prevent excess moisture from making the salad soggy.
- 3Use black salt (kala namak) for its signature sulfurous tang—it elevates the chaat flavour.
- 4Let the salad rest for 5 minutes after tossing so the spices bloom and coat every sprout.
- 5For best texture, chop onion, cucumber, and tomato into uniform small dice.
- 6Serve immediately after resting—this salad does not keep well once dressed.
Adapt it for your goals.
High-protein
Add 1/2 cup of boiled chana (chickpeas) or crumbled paneer for an extra protein boost, making it a more filling meal for post-workout or lunch.
jain styleJain-style
Skip the onion and garlic, and use only green chili, ginger, and asafoetida (hing) for flavour. Substitute regular salt for black salt to retain the chaat essence.
low oilLow-oil
Omit any oil entirely (the recipe already has none). Instead, double the lemon juice and add a teaspoon of pomegranate seeds for a burst of juice and sweetness.
fruit twistFruit-twist
Toss in 1/4 cup of pomegranate arils or chopped apple for a sweet crunch that contrasts beautifully with the tangy spice mix.
veganVegan
The recipe is already vegan—just ensure your chaat masala is free of any hidden animal-derived ingredients (most commercial brands are).
Why this is on our healthy list.
High in Plant Protein
Mixed sprouts are an excellent source of complete plant protein, supporting muscle repair and keeping you full longer.
Rich in Digestive Enzymes
Sprouting activates enzymes that break down anti-nutrients, making the proteins and minerals easier for your body to absorb.
Loaded with Vitamin C
Fresh lemon juice and raw vegetables like tomato and cucumber boost immunity and enhance iron absorption from the sprouts.
Low in Calories, High in Fibre
This salad is naturally low-calorie and packed with dietary fibre, promoting satiety and regular digestion.
Frequently asked questions
Yes, but rinse them well and skip the steaming step—canned sprouts are already boiled. Fresh home-sprouted beans give the best crunch and texture.
