Cooking with Sprouts

Recipes

Sprouts are very versatile.  In general, the green sprouts (alfalfa, clover, broccoli, onion, and radish are examples) will go anywhere lettuce would go.  All of the green sprouts are fairly interchangeable but with different flavors. Bean sprouts cook up better than green sprouts.

 

20 Great Ways to Serve Sprouts

  • Add to tossed salads (All types of sprouts)

  • Use in coleslaw (Alfalfa, broccoli, cabbage, clover, radish)

  • Try in potato salad (mung bean, lentil)

  • Try in wraps and roll-ups (alfalfa, sunflower, radish)

  • Stir-fry with other vegetables (alfalfa, clover, radish, mung bean, lentil)

  • Blend into fruit shakes or juices (cabbage, mung bean, lentil)

  • Blend with vegetable juices (cabbage, mung bean, lentil)

  • Replace celery in sandwich spreads (lentil, radish)

  • Chop and Mix with soft cheeses for a dip (green sprouts, mung bean, radish)

  • Grind up and use in sandwich spreads (lentil, radish)

  • Top grilled cheese sandwiches after grilling (alfalfa, clover)

  • Stir into soups or stews when serving (mung bean, lentil)

  • Mix into pancake or waffle batter (buckwheat)

  • Eat them fresh and uncooked in a sprout salad (salad mixes)

  • Top omelet or scrambled eggs (alfalfa, clover, radish)

  • Combine in rice dishes (fenugreek, lentil, mung bean)

  • Add to sushi (radish, sunflower)

  • Sauté with onions (mung bean, clover, radish)

  • Puree with peas or beans (mung bean, lentil)

  • Add to baked beans (lentil)

  • Steam and serve with butter (mung bean, lentil)

  • Use in sandwiches instead of lettuce (alfalfa, clover, radish)