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Brussels sprout slaw with miso & ponzu dressing
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330g pack Trimmed Sprouts, shaved or very thinly sliced
150g carrots, coarsely grated
1/2 large red onion, thinly sliced
1 stick celery, thinly sliced
1 tbsp white miso paste
30g piece root ginger, finely grated
1 tbsp soy sauce
2 tbsp ponzu
1 tbsp Japanese rice vinegar
1 tsp toasted sesame oil
1. Combine the sprouts, carrots, red onion and celery in a large bowl.
2. In a separate bowl, whisk together the remaining ingredients until well blended and smooth. Fold through the vegetables and mix well to combine.
3. Cover and chill in the fridge for 30 minutes before serving.
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