Advice on preparing/incorporating sprouts 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.