Meal Planner

Hapy pear asian style autumn slaw


A light and colourful dish that's packed full of nutrition and flavour.

Preparation time: 15 minutes

Cooking time: 3 minutes


Serves: 4 people

  • 227 g Beansprouts
  • 1 head Pak Choi
    thinly sliced lengthwise, or 100g baby spinach
  • 50 g Sesame Seeds
  • 150 g Sprouted Beans
    not beansprouts
  • 1 medium SuperValu Carrot
  • 1 medium SuperValu Parsnip
  • 0.25 head SuperValu Red Cabbage
  • 1 handfull SuperValu Sugar Snap Peas
  • 1 - Yellow Pepper
    or red pepper, thinly sliced
For the Dressing
  • 3 cloves Garlic
  • 1 - Lemon
    juice only
  • 2 tbsp Maple Syrup
  • 0.5 - Red Chilli
    deseeded and chopped
  • 5 tbsp Soy Sauce
  • 2 cm SuperValu Fresh Ginger
    peeled and chopped
  • 100 ml SuperValu Sunflower Oil


  1. Toast the sesame seeds in a dry frying pan set on a medium heat for a few minutes, until they start to change colour slightly and pop. Remove from the heat and leave to cool.
  2. Rinse the beansprouts and dry them in a salad spinner. Put in a large bowl with the toasted sesame seeds, all the veg and the sprouted beans and toss together. Whizz all the dressing ingredients in a blender until well combined.
  3. When you’re ready to eat, pour the dressing over the slaw and toss well. Only dress the amount of slaw that you are going to eat at any one time, as once dressed, it won’t keep.

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