RECIPE OVERVIEW
A light and colourful dish that's packed full of nutrition and flavour.
Ingredients Add to Shopping List
Serves: 4 people
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-
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
grated -
1 medium SuperValu Parsnip
grated -
0.25 head SuperValu Red Cabbage
grated -
1 handfull SuperValu Sugar Snap Peas
halved -
1 - Yellow Pepper
or red pepper, thinly sliced
For the Dressing
-
3 cloves Garlic
peeled -
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
Method
- 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.
- 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.
- 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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