A vitamin-packed salad with sunflower microgreens, napa cabbage, sweet pepper and toasted cashews. Nutty, crunchy and ready in 15 minutes.
INGREDIENTS
- 75 g — Sunflower microgreens
- 250 g — Napa (Chinese) cabbage
- 1 pc — Sweet bell pepper
- ½ pc — Red onion
- 50 g — Raw cashew nuts
- 2 tbsp — Flaxseed or extra virgin olive oil
- 1 tsp — Lemon juice
- Salt — to taste
- Black pepper — to taste
STEPS
- Thinly shred the napa cabbage crosswise. Massage with a pinch of salt so it releases juice and softens.
- Slice the bell pepper into thin strips.
- Cut the red onion into thin quarter-rounds. For a milder taste, soak in cold water for 5 minutes.
- Toast the cashews in a dry pan for 2–3 minutes until golden — this brings out their aroma.
- Combine the cabbage, pepper and onion in a salad bowl. Spread the sunflower microgreens evenly on top.
- Whisk the oil with lemon juice and drizzle over the salad. Season with salt and pepper.
- Sprinkle with toasted cashews and toss gently. Serve immediately.
Sunflower microgreens: flavour and nutrition
Sunflower microgreens are among the most nutritious and satisfying varieties of microgreens. Unlike radish or mustard, they have a mild, nutty flavour with no sharpness — making them ideal for anyone new to microgreens. Crunchy stems and plump seeds still clinging to the sprout create a texture somewhere between microgreens and sprouted seeds.
Nutritionally, sunflower microgreens are exceptional: they contain vitamins B1, B2, B3, B6, B9, D and E, along with zinc, iron, copper and magnesium. The high vitamin E content supports skin health and the immune system, while zinc is essential for protein synthesis and wound healing.
This salad pairs crunchy napa cabbage, juicy bell pepper and cashew nuts — a balance of soft, crispy and nutty textures. Flaxseed oil adds an earthy depth and omega-3 fatty acids, while lemon juice brightens every ingredient.
About the ingredients
Sunflower microgreens — choose sprouts with firm stems and a fresh, nutty aroma. Rinse and dry well — a wet salad loses flavour.
Napa cabbage — the base of the salad. Massaging it with a pinch of salt before mixing releases juice and makes it tender rather than tough.
Cashew nuts — toasting raw cashews for 2–3 minutes in a dry pan completely transforms their aroma. Pine nuts or slivered almonds work equally well.
Flaxseed oil — adds an earthy note and omega-3s. If you find the flavour too strong, swap for extra virgin olive oil.
Variations
- With chicken: add 100–150 g of roasted or poached chicken breast for a complete protein-rich meal.
- With avocado: half a diced avocado in place of some cashews — creamy texture contrasts beautifully with crunchy cabbage.
- Sesame dressing: 1 tbsp sesame oil + 1 tsp soy sauce + ½ tsp honey + lemon juice — an Asian-inspired take on the same salad.
- With green apple: thinly sliced green apple instead of some pepper — refreshing with a subtle tartness.
Serving and storage
Serve immediately after assembling, especially once dressed — napa cabbage releases juice and the salad becomes watery within an hour. If preparing ahead, keep all components separate and add the cashews at the last moment to preserve their crunch.
Perfect as a light lunch, a side to baked fish, or a starter for a shared table.
