15-minute mix & match salad

15-minute mix & match salad

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Prep: 15 mins

Easy

Serves 4 - 6
This no-cook salad is a great way to use up leftover veg and ready quick as a flash - perfect for Boxing Day

Nutrition and extra info

Nutrition:

  • kcal652
  • fat51g
  • saturates12g
  • carbs30g
  • sugars3g
  • fibre13g
  • protein21g
  • salt1.04g
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Ingredients

  • ½ red cabbage, about 450g/1lb
  • 2 celery sticks, with their leaves
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 175g Brussels sprout, trimmed
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • 1 red-skinned eating apple, cored, but with the skin left on
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 2 carrot, peeled
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 175g mixed nut, such as brazils, walnuts and roasted cashews
  • 100g Stilton
    Stilton

    Stilton

    Still-tun

    A true glory of British cheese-making that has much controversy about its origins, how it's…

For the dressing

  • 6 tbsp light olive oil or sunflower oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 tbsp cranberry sauce
    Cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 5 tbsp fresh orange juice

Method

  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.

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Comments (1)

jburton's picture

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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