Ginger, mange-tout and beanspout coleslaw recipe

  • Serves 4
  • 15mins to prepare
  • 169 calories / serving
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Whisk together the rapeseed oil, white wine vinegar, soy sauce, sesame oil, lemon grass, ginger and sugar, until the sugar has dissolved and the dressing has emulsified.

Blanch the beansprouts for at least 15 seconds in boiling water and allow to cool.

Toss together the remaining ingredients in a large bowl and then toss in the dressing to serve.

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  • Ingredients

  • 2tbsp rapeseed oil
  • 1tbsp white wine vinegar
  • 1tsp soy sauce
  • 1tsp toasted sesame oil
  • ½ lemongrass stalk, outer leaves removed, finely diced
  • 2cm piece fresh ginger, peeled and finely diced
  • 1tsp dark brown soft sugar
  • 75g mange-tout, thinly shredded
  • 200g beansprouts, blanched
  • 1 red pepper, deseeded and thinly sliced
  • 5 radishes, thinly sliced
  • 50g peanuts, roughly chopped
  • Energy 705kj 169kcal 8%
  • Fat 13g 18%
  • Saturates 2g 9%
  • Sugars 6g 7%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 8.2g Protein 5.9g Fibre 3.5g


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