15-minute mix & match salad

15-minute mix & match salad

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 15 mins


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


  • kcal652
  • fat51g
  • saturates12g
  • carbs30g
  • sugars3g
  • fibre13g
  • protein21g
  • salt1.04g
Save to My Good Food
Please sign in or register to save recipes.


  • ½ red cabbage, about 450g/1lb
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 2 celery sticks, with their leaves



    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 thought to have been cultivated in…

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



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

  • 2 carrots, peeled



    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



    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


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

  • 5 tbsp fresh orange juice


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jburton's picture
23rd Jun, 2009
I dont want to sound daft here but are the sprouts raw or do you use cooked cold sprouts left over from dinner.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?