Low Sodium Fresh and Tangy Sprout Salad
Elevate your salad game with this vibrant and nutrient-packed Low Sodium Fresh and Tangy Sprout Salad. Featuring a colorful medley of shredded Brussels sprouts, crunchy mung bean sprouts, crisp red bell peppers, grated carrots, and juicy cherry tomatoes, this recipe is as delightful to the eyes as it is to the palate. The zesty dressing, made with lemon juice, apple cider vinegar, olive oil, and a touch of honey, adds a refreshing tang without relying on excessive sodium, making it a heart-healthy choice. Garnished with fresh coriander leaves, this no-cook, 20-minute dish is perfect as a light side or a guilt-free snack. Whether served immediately for crunch or chilled to deepen the flavor, this salad is a must-try for anyone seeking a wholesome, low-sodium meal option.
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Recipe Information
Ingredients
- 250 grams Brussels sprouts
- 100 grams Mung bean sprouts
- 1 medium Red bell pepper
- 1 large Carrot
- 200 grams Cherry tomatoes
- 2 tablespoons Fresh coriander leaves
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Honey
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
Instructions
Begin by washing and preparing all the vegetables. Trim the ends off the Brussels sprouts, and chop them thinly into shreds.
Rinse the mung bean sprouts under cold water and set them aside to drain.
Dice the red bell pepper into small squares and grate the carrot.
Halve the cherry tomatoes.
Finely chop the fresh coriander leaves.
In a large mixing bowl, combine the shredded Brussels sprouts, mung bean sprouts, chopped bell pepper, grated carrot, and halved cherry tomatoes.
In a small bowl, whisk together the lemon juice, olive oil, apple cider vinegar, honey, black pepper, and garlic powder to make the dressing.
Pour the dressing over the vegetable mix and gently toss until all the vegetables are well-coated.
Sprinkle the finely chopped coriander leaves over the salad for garnish.
Serve the salad immediately as a fresh side dish or refrigerate for up to an hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 114 mg | 5% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 28.4 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1062 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
