Serves 4

Ingredients

4 large sweet potatoes
1/4 of a medium white cabbage, shredded
1/4 of a medium red cabbage, shredded
2 large carrots, grated 3oz / 85g / 1/3 cup bean sprouts
4 spring onions, sliced finely at an angle
For the coleslaw dressing:
3?4 pint / 425mls natural yogurt
1 tbsp wasabi paste
1/2 tsp grated ginger
2 tsps light soy sauce
2 tbsps water

Preparation Method

1 Scrub the sweet potatoes, prick several times with a fork, and bake in the oven at 200°C / 390°F / gas mark 6 for about an hour, or until cooked.
2 To make the coleslaw, first thoroughly combine all the prepared vegetables in a bowl.
3 To make the dressing, mix all the ingredients together in a separate bowl.
4 Add the dressing to the salad and mix thoroughly.
5 Cut a cross into the potato and open up the cavity. Pile in the coleslaw and enjoy.