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Asian-inspired sprout, radish and carrot slaw recipe
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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
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
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Energy
505kj
121kcal
6%
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Fat
9g
12%
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Saturates
1g
7%
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Sugars
7g
8%
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Salt
0.8g
13%
of the reference intake
Carbohydrate 8.1g
Protein 2.5g
Fibre 4.1g
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.
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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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