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Asian-inspired sprout, radish and carrot slaw recipe

Asian-inspired sprout, radish and carrot slaw recipe

5 ratings

Bring a punch of colour to your dinnertime platter with this vibrant sprout, radish and carrot slaw. Crunchy, quick and fresh, this slaw is brought to the next level by a zingy Asian-inspired dressing. Plate up and let everyone enjoy this fresh, festive accompaniment. If you want to make this vegan, use maple syrup instead of honey. See method

Ingredients

  • 3 tbsp toasted sesame oil
  • 3cm piece fresh ginger, peeled and grated
  • ½ lemon, juiced
  • 1½ tbsp light soy sauce
  • 1 tbsp maple syrup or clear honey
  • 300g Brussels sprouts, trimmed and finely sliced
  • 225g carrots, peeled and grated
  • 150g radishes, finely sliced
  • 4 spring onions, trimmed and finely sliced
  • 30g pack fresh coriander, leaves picked and roughly chopped
  • cooked turkey, to serve (optional)
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    505kj
    121kcal     6%

  • Fat

    9g 12%

  • Saturates

    1g 7%

  • Sugars

    7g 8%

  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 8.1g Protein 2.5g Fibre 4.1g

Method

  1. To make the dressing, whisk together the sesame oil, ginger, lemon juice, soy sauce and maple syrup in a small bowl.

  2. Toss the sprouts, carrots, radishes, spring onions and coriander together on a platter. Serve with cooked turkey, if you like, and the dressing alongside for spooning over.

Tip: Don't cut crosses in Brussels sprouts before boiling, as this makes them go soggy.

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