Low Sodium Fresh and Tangy Sprout Salad

Brighten up your mealtime with this Low Sodium Fresh and Tangy Sprout Salad, a wholesome medley of vibrant veggies and bold flavors. This heart-healthy recipe combines the crispness of shredded Brussels sprouts and mung bean sprouts with the fresh crunch of red bell pepper, grated carrot, and juicy cherry tomatoes. The zesty homemade dressing, featuring lemon juice, apple cider vinegar, and a hint of honey, adds just the right balance of tang and sweetness without relying on added salt. Quick to prepare in just 20 minutes and packed with colorful nutrients, this low-sodium salad is perfect as a light side dish or a refreshing appetizer. Garnished with fragrant coriander, it’s a crunchy, tangy delight that will leave your taste buds wanting more.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

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

Directions

Step 1

Begin by washing and preparing all the vegetables. Trim the ends off the Brussels sprouts, and chop them thinly into shreds.

Step 2

Rinse the mung bean sprouts under cold water and set them aside to drain.

Step 3

Dice the red bell pepper into small squares and grate the carrot.

Step 4

Halve the cherry tomatoes.

Step 5

Finely chop the fresh coriander leaves.

Step 6

In a large mixing bowl, combine the shredded Brussels sprouts, mung bean sprouts, chopped bell pepper, grated carrot, and halved cherry tomatoes.

Step 7

In a small bowl, whisk together the lemon juice, olive oil, apple cider vinegar, honey, black pepper, and garlic powder to make the dressing.

Step 8

Pour the dressing over the vegetable mix and gently toss until all the vegetables are well-coated.

Step 9

Sprinkle the finely chopped coriander leaves over the salad for garnish.

Step 10

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

Serving size	(826.6g)

Amount per serving	% Daily Value*
Calories	522.7

Total Fat 29.3g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 113.6mg	0%
Total Carbohydrate 57.2g	0%
Dietary Fiber 18.2g	0%
Total Sugars 28.4g
Protein 15.9g	0%

Vitamin D 0IU	0%
Calcium 143.8mg	0%
Iron 4.2mg	0%
Potassium 1061.6mg	0%

*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.

Source of Calories

Fat: 47.4%

Protein: 11.4%

Carbs: 41.1%