Serves 2
Fragrant Sprout Slaw
Sprouts are in season from September all the way through until February but so many of us only eat them at Christmas. But there are more ways to enjoy them than bland and boiled. Roasted sprouts are a favourite for me. But this slaw is also a great and different way to eat them.
Part of the cruciferous vegetable family, they contain nutrients like vitamins C and K, iron, folate and fibre which can help to support our digestion, our liver and many other systems in our bodies. This recipe is simple but you could easily add red onions, carrot, orange and yellow peppers to get more veggies in.
INGREDIENTS
- 200g sprouts, try to find purple ones, very thinly sliced
- Half a red pepper, cut into fine strips
- Half a bunch of radishes, thinly sliced
- 1 tbsp sesame seeds
For the dressing:
- 1 tbsp sesame oil
- 1 tbsp coconut amino
- Juice of half a lime
STEP-BY-STEP
Toss the salad in a bowl, with the dressing and sprinkle with sesame seeds.
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