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