Crunchy winter salad

Crunchy winter salad

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(1 ratings)

Prep: 15 mins


Serves 8 - 10
Here's a seasonal, vegetarian salad which will complement any festive menu perfectly

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal124
  • fat9g
  • saturates1.3g
  • carbs8g
  • sugars0g
  • fibre4g
  • protein3g
  • salt0.3g
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  • 450g carrots



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

  • 1 small celeriac



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 1 red onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g chopped mixed nuts, walnuts, hazelnuts or pecans are good
  • 4 tbsp olive 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…

  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard


  1. Peel the carrots and celeriac and grate in a food processor. Mix together with the onion and nuts. Whisk the oil and vinegar with some mustard, salt and pepper and toss with the salad immediately to stop the celeriac going brown. Cover and keep in the fridge for up to a day.

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