15-minute mix & match salad
- Preparation and cooking time
- 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
For the dressing
- STEP 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.
- STEP 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.
- STEP 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.