Asian-style coleslaw with baked sweet potato

Asian-style coleslaw with baked sweet potato

This tasty coleslaw is good all year round. It also works well with meat or fish for a more substantial meal.

By , 21 September 2015
Asian-style coleslaw with baked sweet potato
  • Ready in: 60 mins
  • Serves: 4
  • Price: 89p per serving
Nutritional Info
Each 363g serving contains
  • Fat 9.5
    14%
  • Sat Fat 2
    10%
  • Sugar 18.3
    20%
  • Salt 0.9
    15%
  • Cals 330
    17%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 381kJ/91kcal.
Ingredients
  • 4 small sweet potatoes
  • 100g frozen broad beans
  • 150g white cabbage, shredded
  • 1 large carrot, peeled and grated
  • 4 spring onions, sliced diagonally
  • 1 pointed pepper, de-seeded, finely sliced
  • 1 tbsp soy sauce
  • 3 tbsp groundnut oil
  • 1 tbsp lemon juice
  • 1 red or green chilli, de-seeded and finely chopped (optional)
  • 1 tbsp coriander, chopped
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Prick the potatoes all over and bake for 45 minutes or until soft in the middle.

  • Add the broad beans to a pan of boiling water, return to the boil and simmer for 3-4 minutes. Drain, then allow to cool.

  • In a large bowl, mix the drained broad beans with the cabbage, carrot, spring onions and pepper.

  • Whisk the soy sauce, oil, and lemon juice until well combined. Add the chilli (if using) and coriander.

  • Pour the dressing over the coleslaw and toss everything together.

  • Serve the coleslaw on top of the potatoes.