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Sprout and radish slaw recipe

Sprout and radish slaw

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
  • Serves 6
  • 20 mins to prepare
  • 78 calories / serving

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

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Each serving contains

Energy
320kJ 78.0kcal
4%
Fat
5g
medium8%
Saturates
1g
low7%
Salt
0.3g
low4%
Sugars
4g
low4%

of the Reference intake

Carbohydrate 4.6gProtein 2.0gFibre 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).

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