Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this 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

Serves 6 as a side
25 mins to prepare
121 calories / serving
Healthy
Vegetarian
Dairy-free

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

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.

See more Side recipes