Winter salad

Prep time less than 30 mins

Cook time less than 30 mins

Serves 2

Dietary Vegetarian

by Nadia Sawalha

From A Taste of My Life

This crunchy winter slaw is a delicious, and healthy, accompaniment for leftover roast beef. Each serving provides 400kcal, 6g protein, 16g carbohydrate (of which 16g sugars), 31g fat (of which 3g saturates), 11g fibre and 0.2g salt.

Method

Place the sliced cabbage, carrots and walnuts into a large bowl.
In a small bowl, whisk together the walnut oil, sherry or red wine vinegar and mustard. Season, to taste, with salt and freshly ground black pepper, then drizzle over the salad and toss well to coat.
To serve, pile onto a serving plate.

Ingredients

Â¼ red cabbage, finely sliced
Â¼ green cabbage, finely sliced
2 carrots, peeled and cut into matchsticks
handful walnuts, out of their shells, roughly chopped
4 tbsp walnut oil
1 tbsp sherry or red wine vinegar
Â½ tsp Dijon mustard
salt and freshly ground black pepper

Shopping List

Winter salad

Fruit and vegetables

2 carrots, peeled and cut into matchsticks

Â¼ green cabbage, finely sliced

Â¼ red cabbage, finely sliced

Tins, packets and jars

Â½ tsp Dijon mustard

Cooking ingredients

salt and freshly ground black pepper

1 tbsp sherry or red wine vinegar

handful walnuts, out of their shells, roughly chopped

4 tbsp walnut oil

Click here to view the Recipe on BBC.co.uk

This link may stop to work if/when the BBC removes the recipes

This site is under development - You can use it, but some things are not completed and may not be quite right!