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15 Feb, 2023

Raw Sprout Salad with Cashew Cream

There are so many things you can do with the humble sprout. Roasted, sautéed, smashed, or shredded in this case! This is a great dish if you are looking for a seasonal veg, but also something lighter and fresher. Make sure to massage the shredded sprouts to help soften and break them down.


Serves 2 as a main, 4 as a side.


  • 400g sprouts
  • 2 tbsp dried cranberries
  • Handful of parsley, chopped finely
  • Zest of half a lemon
  • 2 tbsp extra virgin olive oil
  • Salt and pepper

For the lemon-cashew dressing:

  • 100g cashews, soaked in boiling water for 10 minutes and drained
  • ½ lemon
  • 1 bulb garlic, peeled
  • 50 ml water
  • 2 tbsp nutritional yeast
  • 1/2 tsp Malden salt
  • Pinch cracked black pepper


  1. Slice your sprouts as thinly as possible, so they are almost shredded. Otherwise, use a shredder to get them as fine as possible. Transfer to a mixing bowl and use your hands to massage the sprouts with the oil for 5 minutes, until softened.
  2. Make your dressing by blitzing all the ingredients together in a blender until smooth. Transfer to a dish and drizzle over your creamy dressing.
  3. Add the cranberries and chopped parsely and finish with a last drizzle of olive oil and pinch of salt and pepper. Serve as it is, or mix together to combine!