Crunchy Winter Salad

This would make a MASSIVE amount of salad, but it's from the Vegetarian Good Food for Christmas 2002, so it's probably not meant as a side dish. Serves 4, at 502 cals per portion.

  • 280 gms celeriac
  • 3 Tbsps lemon juice
  • 2 red Williams pears, cored and sliced
  • 100 gms pine nuts, toasted
  • 1 small red cabbage, about 550 gms, finely shredded
  • 2 large carrots, finely shredded
  • 100 gms raisins
  • 2 shallots, finely chopped
  • finely grated rind and juice of half a large orange
  • 1 crushed garlic clove
  • 5 Tbsps sunflower oil
  • 1 Tbsp white wine vinegar
  • 2 tsp wholegrain mustard
  • 1 tsp caster sugar

Peel and finely shred the celeriac. Toss with the lemon juice, add the pears and pine nuts and toss together.

Add in layers – the red cabbage, the carrots, the raisins, and shallots.

Put everything else in a bowl and whisk to make a dressing, adding salt and pepper if required.

Pour the dressing over the salad and toss just before serving.

Don't know why it's so precious about the order you mix things in, especially as you're not leaving it for hours to develop. They suggest a jacket potato or rice salad with it, but I think a half portion and some home-roast ham would do very nicely thank you. It's only just over 500 cals, and you could get it under 500 easily with Splenda instead of sugar and less oil or pine nuts.

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One Response to “Crunchy Winter Salad”

  1. Sofa Says:

    Made it with just the celeriac, pears, pine nuts, shallots and raisins, with all the dressing. I chunked the celeriac and pears to equal sizes. It was a bit bland, it needs more oomph in the dressing, and shredding the celeriac would have been better. Yummy though, and would do it again.

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