Name: 15-minute mix & match salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: British
Ingredients: ½ red cabbage about 450g/1lb; 2 celery sticks, with their leaves; 175g Brussels sprouts trimmed; 1 red-skinned eating apple cored, but with the skin left on; 2 carrots peeled; 175g mixed nut such as brazils, walnuts and roasted cashews; 100g stilton; 6 tbsp light olive oil or sunflower oil; 4 tbsp cranberry sauce; 5 tbsp fresh orange juice

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15-minute mix & match salad

15-minute mix & match salad

Good Food team

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Serves 4 - 6

Easy

Prep: 15 mins

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This no-cook salad is a great way to use up leftover veg and ready quick as a flash – perfect for Boxing Day

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A star rating of 4.8 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

½ red cabbage

about 450g/1lb
2 celery

sticks, with their leaves
175g Brussels sprouts

trimmed
1 red-skinned eating apple

cored, but with the skin left on
2 carrots

peeled
175g mixed nut

such as brazils, walnuts and roasted cashews
100g stilton

For the dressing

6 tbsp light olive oil

or sunflower oil
4 tbsp cranberry

sauce
5 tbsp fresh orange juice

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Nutrition: per serving

kcal652
fat51g
saturates12g
carbs30g
sugars3g
fibre13g
protein21g
salt1.04g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

MAKE IT YOUR OWN

Omit the cheese for a healthy side salad to have with cold turkey.

Recipe from Good Food magazine, January 2003

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