Bean sprout and cilantro salad

Bean Sprout And Cilantro Salad Recipe

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Tracilyn Nitti


Delicious, light, and refreshing. The perfect salad to serve after a summertime meal.


☆☆☆☆☆ 0 votes

20 Min
No-Cook or Other


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  • 2 Tbsp
    sunflower seeds
  • 2 Tbsp
    pumpkin seeds
  • 3 oz
    fresh cilantro
  • 3
    scallions, sliced thinly
  • 1/4 tsp
    ground cilantro
  • 1/4 tsp
    ground cumin
  • 1/4 c
    extra virgin olive oil
  • 1/4 c
    lime juice
  • 1/4 tsp
    lemon zest
  • 2
    lebanese cucumbers
  • 2
    medium plum tomatoes
  • 12 1/2 oz
    crunchy combo bean sprouts
  • 2 oz
    pea shoots

How to Make Bean sprout and cilantro salad


  1. Stir the seeds in a small frying pan, over medium heat, until toasted lightly. Allow to cool and set aside.
  2. Wash fresh cilantro well and drain. Pat dry, or use a salad spinner. (I prefer the salad spinner.) Reserve 1 c of lightly packed cilantro leaves. Scrape and clean the roots. Blend the remaining cilantro roots with 1/3 of the scallions, spices, oil and juice; process until finely chopped. Season to taste.
  3. Halve cucumbers and tomatoes; remove seeds, then cut into 1/2 inch pieces.
  4. Place the seeds, cilantro dressing, cucumber, and tomato in a large bowl, with sprouts and remaining onion, spices, oil, and juice; toss gently to combine. Season to taste, and serve immediately.

Printable Recipe Card

About Bean sprout and cilantro salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Latin American
Dietary Needs: Vegetarian
Other Tag: Healthy

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