This is a brilliant recipe that I mean to post every Christmas but then decide I can’t because I don’t have a photo. Anyway this year I still don’t have a picture of the salad, but here’s the recipe anyway. It is perfect for Boxing Day with cold turkey and ham, and a great way of using up the end of a jar of cranberry sauce or some extra sprouts.
Ingredients (serves 4-6)
1/4 red cabbage
1 celery stick (with leaves)
6-8 Brussel sprouts
1 small eating apple
75g/3 oz mixed nuts or walnuts/pecans
Stilton (optional – for a full meal of a salad)
Dressing: Mix together 3 tbspn vegetable oil, 2 tbspn cranberry sauce & 3 tbspn orange juice
Shred cabbage, apple, celery & sprouts in food processor or finely slice, grate the carrot (I use my processor for this too). Roughly chop the nuts by hand – the processor blitzes them too fine I find. Mix with the dressing and crumble stilton on top, if using. Feel vaguely healthy and like you’ve neutralised some of the Christmas cake and sherry.