15-minute mix & match salad

15-minute mix & match salad

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Cooking time

Prep: 15 mins

Skill level

Easy

Servings

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 info

Nutrition

kcalories
652
protein
21g
carbs
30g
fat
51g
saturates
12g
fibre
13g
sugar
3g
salt
1.04g

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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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.

Recipe from Good Food magazine, January 2003

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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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