In a large bowl, combine cabbage, microgreens, carrots, red bell pepper, green onions, and cilantro.
In a separate small bowl, whisk together rice vinegar, sesame oil, soy sauce, honey, ginger, garlic, and red pepper flakes.
Pour the dressing over the slaw and toss well to combine. Let the slaw sit for at least 30 minutes in the refrigerator to allow the flavors to meld. Toss again before serving.
3. Spinach and Arugula Microgreen Salad with Goat Cheese and Pomegranate
Ingredients
4 cups baby spinach
2 cups arugula microgreens
1/2 cup crumbled goat cheese
1/2 cup pomegranate seeds
1/4 cup toasted walnuts, roughly chopped
1/4 cup extra-virgin olive oil
2 tbsp balsamic vinegar
Salt and pepper, to taste
Instructions:
In a large bowl, combine baby spinach, arugula microgreens, goat cheese, pomegranate seeds, and toasted walnuts.
In a separate small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
Pour the dressing over the salad and toss well to combine. Serve immediately.
4. Beet and Pea Shoot Microgreen Salad with Citrus Vinaigrette
Ingredients
4 cups mixed greens (such as baby lettuce or mesclun)
2 cups pea shoot microgreens
1 medium beet, roasted and thinly sliced
1/2 cup crumbled feta cheese
1/4 cup toasted pecans, roughly chopped
1/4 cup extra-virgin olive oil
2 tbsp freshly squeezed orange juice
1 tbsp freshly squeezed lemon juice
1 tsp honey
Salt and pepper, to taste
Instructions:
In a large bowl, combine mixed greens, pea shoot microgreens, sliced beet, feta cheese, and toasted pecans.
In a separate small bowl, whisk together olive oil, orange juice, lemon juice, honey, salt, and pepper.
Pour the dressing over the salad and toss well to combine. Serve immediately.
5. Kale and Sunflower Microgreen Salad with Avocado and Lemon-Tahini Dressing
Ingredients
4 cups chopped kale
2 cups sunflower microgreens
1 avocado, diced
1/4 cup sunflower seeds
1/4 cup tahini
2 tbsp lemon juice
1 tbsp extra-virgin olive oil
1 garlic clove, minced
Salt and pepper, to taste
Water, as needed
Instructions:
In a large bowl, combine chopped kale, sunflower microgreens, diced avocado, and sunflower seeds.
In a separate small bowl, whisk together tahini, lemon juice, olive oil, garlic, salt, and pepper. If the dressing is too thick, add water a tablespoon at a time until it reaches your desired consistency.
Pour the dressing over the salad and toss well to combine. Serve immediately.
6. Broccoli Microgreen and Quinoa Tabouli
Ingredients
1 cup cooked quinoa
2 cups broccoli microgreens
1 cup chopped fresh parsley
1/2 cup chopped fresh mint
1/2 cup diced cucumber
1/2 cup diced tomato
1/4 cup extra-virgin olive oil
2 tbsp lemon juice
Salt and pepper, to taste
Instructions:
In a large bowl, combine cooked quinoa, broccoli microgreens, parsley, mint, cucumber, and tomato.
In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour the dressing over the tabouli and toss well to combine. Refrigerate for at least 1 hour to allow the flavors to meld. Toss again before serving.
7. Radish Microgreen and Apple Slaw
Ingredients
4 cups shredded green cabbage
2 cups radish microgreens
1 large apple, julienned
1/4 cup thinly sliced red onion
1/4 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp honey
Salt and pepper, to taste
Instructions:
In a large bowl, combine shredded cabbage, radish microgreens, julienned apple, and red onion.
In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper.
Pour the dressing over the slaw and toss well to combine. Let the slaw sit for at least 30 minutes in the refrigerator to allow the flavors to meld. Toss again before serving.
8. Mediterranean Microgreen Salad
Ingredients
4 cups mixed greens (such as baby lettuce or mesclun)
