Updated: May 27
A vibrant salad with a great mix of flavours, this tastes absolutely delicious. Lovely eaten on its own, or great as an accompaniment to a main course so a great recipe to have up your sleeve.
Super easy to make and this salad is a good source of fibre as well as antioxidants and vitamins, especially Vitamin A and C.
Serves 10 - 12
1 small red cabbage, outer leaves removed
1 white cabbage, outer leaves removed
2 large carrots, peeled
½ celeriac, peeled
1 fennel bulb, core removed
1 red onion, peeled
2 granny smith apples, core removed
2 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped
30g pine nuts
50g walnuts, roughly chopped
50ml apple cider vinegar
150ml olive oil
1 tsp Himalayan sea salt
Freshly ground black pepper
Wash and finely slice the vegetables or use the julienne slicer of a food processor to save you time. Note - put the apple and carrot through with the grater blade.
Put the vegetables into a mixing bowl.
Toast the walnuts and pine nuts in a dry frying pan until golden brown and set aside (toast separately as walnuts need a little longer to toast).
In a separate bowl, mix the vinegar with the oil, seasoning and herbs. Pour this dressing over the vegetables and mix well to coat everything together.
To serve, spoon into salad bowls and enjoy.
* Tip - if making in advance, I suggest you store the dressing in a jar in the fridge and that you keep the vegetables separately in a bowl so that everything keeps as fresh and crisp as possible. Then, about 30 minutes before you want to serve it, mix the vegetables and dressing together.
** Keep in the fridge and use within 4-5 days.
*** I will be adding pomegranate seeds to this recipe at Christmas time for added colour and taste!