Crunchy winter salad

Crunchy winter salad

By Mary Cadogan
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Prep: 15 mins

Easy

Serves 8 - 10
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
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Ingredients

  • 450g carrots
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 small celeriac
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 1 red onion, sliced
    Onion

    Onion

    un-yun

    Onions 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

    Olive oil

    ol-iv oyl

    Probably 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

  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.

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