Broccoli sprouts are incredibly delicate, and their light watery crunch is an excellent addition to a salad, or as a raw garnish. Broccoli sprouts are high in vitamin C and vitamin E. Like their mature form, broccoli, broccoli sprouts have also demonstrated having a cancer-fighting compound. A study has shown that three-day-old broccoli sprouts have a higher level of this compound than mature broccoli.
Obtain 1 cup of broccoli sprouts. If the broccoli sprouts are growing in the ground, cut them with scissors, about a centimeter above the soil.
Wash the broccoli sprouts under a light stream of tap water, so as not to damage them. Pat the broccoli sprouts dry with paper towel or a dish cloth.
In a cup or bowl, mix 1 tsp. vinegar with one and 1/2 tsp. of olive oil. Stir until combined.
Put the broccoli sprouts in a bowl, and drizzle the vinegar dressing onto them, until the broccoli sprouts are lightly coated. Season with salt and pepper to taste.
Toss the broccoli sprouts until they're evenly coated in dressing and seasoning. Eat on their own or as an addition to a salad, or as a garnishing for a cooked meal.