Microgreen Salad Recipes: 4 Fresh Salads with Indian Flavours
A microgreen salad is the quickest way to eat microgreens: no cooking, just fresh, crunchy greens packed with flavour. Here are four salads we make with Veda microgreens, from a Karnataka-style kosambari to a protein-rich paneer bowl. All of them come together in 15 to 20 minutes.
The one rule: add microgreens last, right before serving. They are tender and wilt fast once dressing or salt touches them.
Recipe 1: Pea shoots kosambari
Serves: 3 · Prep: 15 min (plus 1 hr soaking) · Cook: 5 min
- ½ cup yellow moong dal, soaked for 1 hour and drained
- 1 cucumber, finely chopped
- 1 carrot, grated
- 2 tbsp fresh grated coconut
- 1 green chilli, finely chopped
- 1 cup pea shoots, roughly chopped
- 1 tbsp lemon juice
- Salt to taste
- For tempering: 1 tsp oil, ½ tsp mustard seeds, a few curry leaves, a pinch of hing
Method
- Mix the soaked moong dal, cucumber, carrot, coconut and green chilli in a bowl.
- Heat the oil, add mustard seeds, let them splutter, then add curry leaves and hing. Pour over the salad.
- Add salt and lemon juice just before serving so the cucumber does not go watery.
- Fold in the pea shoots at the very end and serve immediately.
Recipe 2: Sprouted moong and radish microgreens salad
Steam 1 cup sprouted moong for 3 to 4 minutes and let it cool. Toss with 1 diced cucumber, 1 diced tomato, ½ chopped onion, 2 tbsp roasted peanuts, ½ tsp chaat masala, salt and 1 tbsp lemon juice. Top with a big handful of radish microgreens. Their peppery bite works like a chaat garnish.
Recipe 3: Sunflower microgreens crunch salad
Whisk 1 tbsp peanut butter, 1 tbsp lime juice, 1 tsp honey, 1 tsp soy sauce and a little warm water into a dressing. Toss with shredded cabbage, grated carrot and thin cucumber strips. Finish with 1 cup sunflower microgreens and toasted sesame seeds. Sunflower shoots are thick and nutty, so they hold their crunch well.
Recipe 4: Broccoli microgreens and paneer salad
Pan-sear 150 g paneer cubes with a pinch of salt, pepper and red chilli powder. Toss with cherry tomatoes, sliced onion, roasted chana, olive oil and lemon. Pile 1 cup broccoli microgreens on top. They are mild, so they suit anyone new to microgreens.
Which microgreens work best in salads?
- Peppery: radish and English mustard. Use as an accent, not the whole base.
- Sweet and crunchy: pea shoots and sunflower. Can be the base of the salad.
- Mild: broccoli, alfalfa and clover. Easy to mix into anything.
Get them fresh: Veda grows microgreens in Bangalore and delivers them freshly harvested. Browse all our greens or get a weekly microgreens box so you always have some in the fridge.