Go Back

Crunchy winter salad

Winter vegetables are perfect for healthy raw salads. I make this crunchy winter salad regularly, using up leftover root vegetables in my fridge and larder. Sometimes I add some chilli to it too, which is perfect with grilled kebabs in a wrap. If I have some beetroot or courgette I grate some of these into the salad too, and I end up with a super-healthy salad. If you don’t have walnut oil, don't worry about it, just use olive oil instead! If you have some fresh herbs - parsley, basil, coriander, dill or chives - chop some up and scatter it over the salad just before serving!
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • ¼ of a medium red cabbage
  • 1 small carrot
  • 1 celery stick
  • ½ red onion
  • 1 handful of radish or ½ small celeriac
  • 1 garlic clove minced, optional
  • 1 Tbsp red wine cider or sherry vinegar
  • 1 Tbsps olive oil
  • ½ tsp Dijon mustard
  • 1 Tbsp chopped walnuts or pumpkin seeds

Method
 

  1. In a small bowl, whisk together the walnut oil, vinegar, garlic and mustard. Season to taste and set aside.
  2. Thinly slice the cabbage, radish, onion and celery. Put these into a large mixing bowl.
  3. Grate the carrot and celeriac and add these to the bowl.
  4. Pour over the dressing, add the nuts or seeds and toss well.
  5. Let it rest for 10-30 minutes before serving, if you can.