15-minute mix & match salad

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1. Fit your food processor with the slicing blade. Cut the hard white core from the cabbage, then shred the leaves and slice the celery, sprouts and apple in the processor. With the grating attachment, grate the carrots. Roughly chop the nuts, either in the processor or by hand.
2. In a small bowl, mix the oil with the cranberry sauce. It will look quite cloudy and thick, but don't worry - add the orange juice next and it will all thin out into a fruity dressing.
3. Tip all the chopped veg and nuts into a big bowl, pour in the dressing and toss together. (The salad will keep in a covered container for up to a day in the fridge.) Season and serve with stilton crumbled over the top.

Make it your own

Omit the cheese for a healthy side salad to have with cold turkey.

652 kcalories, protein 21g, carbohydrate 30g, fat 51 g, saturated fat 12g, fibre 13g, salt 1.04 g

'I made the mistake of using frozen sprouts, which overwhelmed the other flavours in this good no-cook recipe.'

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• JOOLES

  23 June 2009

  JOOLES commented on this recipe

  I dont want to sound daft here but are the sprouts raw or do you use cooked cold sprouts left over from dinner.

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Ingredients

• ½ red cabbage , about 450g/1lb
• 2 celery sticks, with their leaves
• 175g Brussels sprouts , trimmed
• 1 red-skinned eating apple , cored, but with the skin left on
• 2 carrots , peeled
• 175g mixed nuts , such as brazils, walnuts and roasted cashews
• 100g Stilton

FOR THE DRESSING

• 6 tbsp light olive oil or sunflower oil
• 4 tbsp cranberry sauce
• 5 tbsp fresh orange juice

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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 15 mins

Ingredients

• ½ red cabbage , about 450g/1lb
• 2 celery sticks, with their leaves
• 175g Brussels sprouts , trimmed
• 1 red-skinned eating apple , cored, but with the skin left on
• 2 carrots , peeled
• 175g mixed nuts , such as brazils, walnuts and roasted cashews
• 100g Stilton

FOR THE DRESSING

• 6 tbsp light olive oil or sunflower oil
• 4 tbsp cranberry sauce
• 5 tbsp fresh orange juice

652 kcalories, protein 21g, carbohydrate 30g, fat 51 g, saturated fat 12g, fibre 13g, salt 1.04 g

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