Asian-Style Autumn Slaw

Hapy pear asian style autumn slaw Hapy pear asian style autumn slaw

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

4 people 3 minutes 15 minutes


  • 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


  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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