Asian-inspired sprout, radish and carrot slaw recipe
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
- Dairy-free
- Vegetarian
- Healthy
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)
Each serving contains
- Energy
- 505kJ 121.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 0.8g
- Sugars
- 7g
of the Reference intake
Carbohydrate 8.1gProtein 2.5gFibre 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
