Prep: 15 mins
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
Ingredients
- 450g carrots
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 small celeriac
Celeriac
sell-air-e-akThe unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 1 red onion, sliced
Onion
un-yunOnions 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
ol-iv oylProbably 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
Method
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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