Try Out Broccoli Sprouts in This Salad with Matcha-Ginger Vinaigrette

This fun salad is packed with ingredients that promote liver health

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This broccoli sprout salad is loaded with sulforaphane, catechins, and other compounds that boost detoxification and protect the liver from damage. Adjust the matcha powder in the vinaigrette to taste; we used the full amount for the most robust flavor and added liver protection. If you can’t find goji berries, swap cranberries instead.


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Broccoli Sprout Salad with Matcha-Ginger Vinaigrette



  • 3 Tbs. rice vinegar
  • 1 Tbs. honey or agave
  • 1 Tbs. finely chopped peeled ginger root
  • 2 garlic cloves, finely minced
  • 2–3 tsp. matcha green tea powder
  • 2 tsp. tamari
  • 4 Tbs. light (not toasted) sesame oil
  • 2 cups packed broccoli sprouts
  • 2 cups packed baby spinach leaves, shredded or chopped small
  • 1 medium carrot, cut into thin matchsticks
  • 1 small celery stalk, very thinly sliced on the diagonal
  • 1/2 small red onion, thinly sliced
  • 1/2 cup sugar snap peas, thinly sliced on the diagonal
  • 1/4 cup toasted cashews
  • 1/4 cup goji berries
  • 2 Tbs. black sesame seeds


  1. In small bowl, whisk together rice vinegar, honey, ginger, garlic, matcha powder, and tamari until well blended. Whisk in sesame oil. Season to taste with salt and white pepper. Set aside.
  2. In medium bowl, combine broccoli sprouts, baby spinach, carrots, celery, red onion, and sugar snap peas. Drizzle salad with just enough dressing to lightly coat, and toss to mix well. Add cashews, goji berries, and black sesame seeds, and toss to combine. Divide salad between four bowls, and serve immediately.


Nutrition Information

  • Calories 300
  • Carbohydrate Content 19 g
  • Cholesterol Content 0 mg
  • Fat Content 21 g
  • Fiber Content 4 g
  • Protein Content 9 g
  • Saturated Fat Content 3 g
  • Sodium Content 220 mg
  • Sugar Content 12 g