Asian-Style Autumn Slaw
A light and colourful dish that's packed full of nutrition and flavour.
4 people
3 minutes
15 minutes
Ingredients
- 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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