- ½ red cabbage, about 450g/1lb
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
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
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
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.
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.
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.
Make it your ownOmit the cheese for a healthy side salad to have with cold turkey.