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Sprout and radish slaw recipe

Sprout and radish slaw recipe

5 ratings

Tesco's plant-loving chef, Derek Sarno, says, "You only need one dressing that hits all the buttons. This avo-based one is great with potato salad or coleslaw." Try Derek's creamy avocado dressing in this easy sprout and radish slaw for a great vegan, dairy- and gluten-free coleslaw. Ready in just 20 minutes, it's perfect for last-minute picnics in the sun. See method

Ingredients

  • 180g pack prepared baby Brussels sprouts, shredded
  • 240g pack radishes, very thinly sliced
  • 1 very small red onion, very thinly sliced
  • 1 tsp sesame seeds (optional)

For the dressing

  • 1 ripe avocado, halved and stoned
  • 1 lime, juiced
  • 3 tbsp red wine vinegar
  • ¼ tsp onion granules
  • ½ tsp garlic powder
  • ½ tsp celery salt
  • 1 tsp ground black pepper
  • ½ tsp hot sauce, such as Tabasco
  • 1 tbsp maple syrup
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    320kj
    78kcal     4%

  • Fat

    5g 8%

  • Saturates

    1g 7%

  • Sugars

    4g 4%

  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 4.6g Protein 2g Fibre 2.1g

Method

  1. To make the dressing, scoop the avocado into a food processor. Add the rest of the dressing ingredients and blitz until smooth.
  2. In a serving bowl, toss the sprouts, radishes and onion with the dressing. Sprinkle over the sesame seeds (if using).

See more Vegan recipes

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