Crunchy winter salad

Recipe uploaded by

Mary Cadogan

1 rating

Recipe by Mary Cadogan

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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.

Per serving

124 kcalories, protein 3g, carbohydrate 8g, fat 9 g, saturated fat 1.3g, fibre 4g, salt 0.3 g

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Ingredients

• 450g carrots
• 1 small celeriac
• 1 red onion , sliced
• 50g chopped mixed nuts , walnuts, hazelnuts or pecans are good
• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard

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Difficulty and servings

Serves 8 - 10

Preperation and cooking times

Prep 15 mins

Vegetarian

Ingredients

• 450g carrots
• 1 small celeriac
• 1 red onion , sliced
• 50g chopped mixed nuts , walnuts, hazelnuts or pecans are good
• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard

Per serving

124 kcalories, protein 3g, carbohydrate 8g, fat 9 g, saturated fat 1.3g, fibre 4g, salt 0.3 g

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