• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Comfy Belly Recipes & Inspiration

Original recipes for health and happiness

  • Recipe index
  • Cookbooks
    • Cooking for the Specific Carbohydrate Diet
    • Healthy Coconut Flour Cookbook
    • Everyday Keto Baking
  • How to
    • Bake with Coconut Flour
    • Bake with Almond Flour
    • Bake with Honey
    • Make Coconut Milk
    • Make Yogurt
    • Make Chicken Stock
  • About
    • Erica
    • Contact
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Instagram
    • RSS
    • Email

Citrus Sprout Salad

December 29, 2010 by Erica 12 Comments

Clementine

I’ve always loved bean sprouts but never thought to buy them as a snack or add them to a salad until I developed the Pad Thai recipe. Since then, I’ve gone sprouty, and I’m loving the crunch.

We are munching through a few bags of bean sprouts every week. They make a great water-quenching snack, and they’re a nice addition to salads and stir-fries (for stir-fries, add them at the end so they don’t get too soggy). I’ve even made scrambled eggs with sprouts in them – kind of like a Pad Thai version of scrambled eggs.

Citrus Sprout Salad

But this post is not entirely about the sprouts. With orange and citrus fruits coming into season, I’m reveling in the abundance of clementines, navel, satsumas, and Valencia oranges. Just heaven for citrus lovers. Not to mention Meyer lemons. And just in time for flu season.

Bunch of clementines

I’ve been eating lots of greens with oranges and thought you might enjoy a salad of this type. While I use cabbage in this recipe, I vary or substitute it with salad greens and romaine lettuce.

The current dressing I whip up uses Meyer lemons, but you can use any lemon or orange for this dressing. It’s not heavy on the oil since I like a lighter dressing, but feel free to add more oil if you want to lighten the strong flavor of citrus. Also feel free to sub the honey with maple syrup or your sweetener of choice. An Asian-inspired dressing would be tasty as well – you can use the dressing from the Asian Coleslaw recipe.

Tip Sprouts are rich in nutrients and enzymes that aid in digestion. The beans in my salad photo are made from mung beans.You can easily grow your own sprouts from a variety of beans, including lentils and mung beans. I haven’t tried it yet, but it’s pretty simple – just search the web and you’ll find a host of videos and tutorials. Different beans and seeds require different soaking times, as you can see here. And here’s a source for sprouting jar tops if you already have glass jars at home.

Note Make sure the sprouts you buy are fresh – they should be fairly white (not browned) and have a crunch to them.

Citrus Sprout Salad

Salad Ingredients (makes about 4 side salad servings)

  • 1 medium Napa cabbage head (or other white cabbage), thinly sliced
  • 1/2 small purple cabbage head, thinly sliced
  • 1/2 orange, yellow or red pepper, slice into thin strips
  • 2-3 green onions (also knows as scallions), diced
  • 1 clementine or other orange, skin off and sliced

Citrus Dressing

  • 2 tablespoons of lemon or orange juice (or a combo of both – my favorite; fresh squeezed if possible)
  • 2 tablespoons of olive oil (or other oil)
  • 1 teaspoon of honey (or to taste depending on how sweet you like it)
  • salt & pepper to taste (optional)

Asian-style Dressing

  • 2 tablespoons of toasted sesame oil
  • 2 tablespoons of tamari or soy sauce (or a 1/4 teaspoon of salt + water for SCD)
  • 3 tablespoons of apple cider vinegar
  • 1 tablespoon of maple syrup (or more if you like it sweeter)
  • 1 teaspoon of hot pepper oil (optional)

Toppings for this salad

  • candied nuts
  • grilled chicken (or other grilled meat or vegetables)
  • shaved or grated cheese
  • pieces of walnuts, almonds or other nuts
  • diced string beans or other greens

Method

  1. Combine all the salad ingredients in a large bowl and gently blend.
  2. Blend the dressing ingredients well (in a blender or food processor works well)
  3. Place one salad serving into a bowl and add some dressing to it.
  4. Enjoy!

Share4
Pin11

Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Nut-Free, Paleo, Salads, Sauces & Dressings, Vegetarian Tagged With: sprouts

Previous Post: « Minestrone Soup {Italian vegetable soup}
Next Post: Caramel Nut Bars »

Reader Interactions

Comments

  1. AvatarLuana

    January 4, 2011 at 6:39 pm

    It looks so beautiful and refreshing, perfect for these dark days.

    Reply
  2. AvatarElise (Healing Cuisine)

    January 4, 2011 at 9:33 am

    Mmm, looks great!! In the mood for an Asian-inspired salad myself. xo!

    Reply
    • EricaErica

      January 4, 2011 at 5:52 pm

      🙂

      Reply
  3. AvatarFrance Morissette

    January 3, 2011 at 9:34 am

    Those photos of the oranges makes me want to run out and get my fill of citrus fruit. A lovely fresh salad with not to much dressing. Just the way I like it! Thanks for sharing.

    Reply
  4. AvatarSophie

    December 31, 2010 at 7:48 am

    MMMMMM,..a stunning &healthy colourful salad!!

    Happy 2011 filled with good food!

    Reply
    • EricaErica

      December 31, 2010 at 10:02 am

      thanks Sophie – same to you!

      Reply
  5. AvatarTiffany

    December 30, 2010 at 6:56 am

    This kind of salad is right up my alley!! Especially right now while pregnant when I’m allowing myself wonderful treats like clementines! I also love sprouts. One of my favorite salads is a grilled chicken breast over greens, topped with sprouts and sliced almonds, then a dijon honey mustard dressing – it’s fantastic.
    One thing though, saw on the news a couple nights ago that a big bunch of organic sprouts are contaminated with salmonella – so one might want to look that up before buying.

    Reply
    • EricaErica

      December 30, 2010 at 8:22 am

      Yes, thanks. It is important to buy them from a reliable source, or make them yourself (which I’m about to try). Also, rinsing them in tap water might help.

      Reply
  6. AvatarIna Gawne

    December 30, 2010 at 6:42 am

    Your salad looks delicious, and the fruit? Gorgeous! I wish we could get fresh citrus where I live. Only once in my life have I ever tasted citrus fruit right off the tree, there is nothing like it!

    Reply
    • EricaErica

      January 2, 2011 at 11:44 am

      These clementines in the picture lasted about a week in our local PCC market. I have had grapefruit fresh from a tree when in California – fresh is best 🙂

      Reply
  7. AvatarNatalie

    December 30, 2010 at 5:48 am

    MMmmm this sounds delicious!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get recipes & inspiration

Popular now

  • Banana Bread {almond & coconut flour}
  • Cinnamon Bun Muffins {coconut flour}
  • Fig Cookies {almond flour}
  • Bagels {grain free}
  • Lemon Blueberry Loaf {coconut flour}
  • Sandwich Rounds {almond flour}
  • Vanilla Cupcakes {coconut flour}
  • Chocolate Cupcakes {coconut flour}
  • Cinnamon Bun Muffins {almond flour}
  • Valencia Orange Cake
  • Chocolate Zucchini Bread {almond flour}
  • Focaccia Pizza Crust {almond flour}
  • Banana Bread {coconut flour}
  • Yellow Cake {almond flour}
  • Smokey Beef Jerky {gluten-free, soy-free, sugar-free}
  • Brioche Cashew Bread

Recent comments

  • Erica Erica on Everyday Keto Baking:

    You’re welcome, thank you!
    Posted Feb 19, 2021

  • Avatar Elizabeth on Everyday Keto Baking:

    Thank you for the correct information.
    Posted Feb 19, 2021

  • Erica Erica on Everyday Keto Baking:

    Oh no, you’re correct! Yes, use 2 eggs with this recipe. I’ll post an update and send to readers. Thanks…
    Posted Feb 19, 2021

  • Avatar Elizabeth on Everyday Keto Baking:

    The recipe on your site uses 2 eggs. The “Biscuits” recipe in Everyday Keto Baking has no eggs. Otherwise the…
    Posted Feb 19, 2021

  • Avatar Alexara on Salted Pecan Sandies:

    These were delicious and thank-you! I cant’ eat pecans at the moment so substituted coconut and added a small amount…
    Posted Feb 19, 2021

  • Erica Erica on Everyday Keto Baking:

    Hi! Yes, the recipe is correct. You can see it on my site here: https://comfybelly.com/2011/11/grain-free-biscuits-using-almond-flour/
    Posted Feb 18, 2021

My cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Indigo
Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million
Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million

Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

Footer

About the chef

  • Facebook
  • Pinterest
  • Instagram
  • RSS
  • Email

EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

Quick & easy recipes

Cookie Icing
Gingerbread Cookies

Copyright © 2021 Comfy Belly | Erica Kerwien. All rights reserved.