15-minute mix & match salad

Ingredients

• ½ red cabbage, about 450g/1lb
• 2 celery
  
   sticks, with their leaves
• 175g Brussels sprout
  
  , trimmed
• 1 red-skinned eating apple
  
  , cored, but with the skin left on
• 2 carrot
  
  , peeled
• 175g mixed nut, such as brazils, walnuts and roasted cashews
• 100g Stilton

For the dressing

• 6 tbsp light olive oil
  
   or sunflower oil
• 4 tbsp cranberry
  
   sauce
• 5 tbsp fresh orange juice

  Method

  1. Fit your food processor with the slicing blade. Cut the hard white core from the cabbage, then shred the leaves and slice the celery, sprouts and apple in the processor. With the grating attachment, grate the carrots. Roughly chop the nuts, either in the processor or by hand.
  2. In a small bowl, mix the oil with the cranberry sauce. It will look quite cloudy and thick, but don’t worry – add the orange juice next and it will all thin out into a fruity dressing.
  3. Tip all the chopped veg and nuts into a big bowl, pour in the dressing and toss together. (The salad will keep in a covered container for up to a day in the fridge.) Season and serve with stilton crumbled over the top.
  4. Source: bbcgoodfood.com