Advice on preparing/incorporating sprouts in salads? Alfalfa/Bean sprouts can have a strong taste or they are too firm to chew on easily. I tried adding salt or salty ingredients with some success to soften the sprouts and reduce bitterness. What is your advice for combining them in salads?
I'm going to guess that you mean bean-sprouts, and not Brussels sprouts.
In that case, you just roll with the crunchiness. There's a lot to be said for balancing textures and not just flavours.

Tomatoes and cucumbers are relatively soft; peppers, sprouts and celery give crunch; lettuce and cabbage give a sort of fibry texture. They can all happily co-exist in the same salad.

If you did mean Brussels sprouts, I would recommend just using cabbage instead. It can be finely chopped into a salad and gives a nice touch.