Name: Crunchy winter salad
Prep time: 15 min
Total time: 15 min
Yield: 10
Cuisine: British
Ingredients: 450g carrots; 1 small celeriac; 1 red onion sliced; 50g chopped mixed nuts walnuts, hazelnuts or pecans are good; 4 tbsp olive oil; 2 tbsp red wine vinegar; 1 tsp Dijon mustard

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Crunchy winter salad

Crunchy winter salad

Mary Cadogan

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Serves 8 - 10

Easy

Prep: 15 mins

A star rating of 4.5 out of 5.4 ratingsRate

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Here's a seasonal, vegetarian salad which will complement any festive menu perfectly

Vegetarian

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Christmas pie

A star rating of 4.7 out of 5.131 ratings

Ingredients

Nutrition

Units:

MetricUS

450g carrots
1 small celeriac
1 red onion

sliced
50g chopped mixed nuts

walnuts, hazelnuts or pecans are good
4 tbsp olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard

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Nutrition: per serving

kcal124
fat9g
saturates1.3g
carbs8g
sugars0g
fibre4g
protein3g
salt0.3g

low

Method

step 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.

Recipe from Good Food magazine, December 2005

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A star rating of 4.5 out of 5.4 ratings

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