Red cabbage, Edam and walnut salad
This crunchy, colourful winter salad provides an excellent nutritional mix. The vegetables and apple are rich in vitamin C and fibre, Edam cheese adds protein and calcium, and walnuts contain essential fatty acids. Serve with oatcakes.
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- 1 small celeriac peeled and cut into eighths
- 1/2 lemon juiced
- 1 small red cabbage core removed, then quartered
- 1 red onion thinly sliced
- 1/3 cup walnuts chopped
- 100 g Edam cheese
- 1 crisp red apple
- 1 1/2 tbsp walnut oil
- 1 tbsp canola oil
- 2 tsp balsamic vinegar
- Shred the wedges of celeriac using the grating disc of a food processor, or thinly slice using a sharp knife. Put into a pot of boiling water with half the lemon juice, cook for 5 minutes until tender, then drain well and put into a large bowl. Shred the cabbage in the same way as the celeriac, then add to the bowl with the celeriac, along with the onion.
- In a screw-top jar, shake together the ingredients for the dressing and season to taste. Spoon two-thirds of the dressing over the celeriac, cabbage and onion and toss lightly. Set aside.
- Heat a small non-stick frying pan over a moderate heat, dry-fry the walnuts for 2 minutes, stirring, then take off the heat and reserve. Cut the Edam into matchsticks. Core the apple, cut it into thin slices, then put on a plate and sprinkle with the rest of the lemon juice to prevent it discolouring.
- Just before serving, toss the Edam, apple slices and toasted walnuts into the salad. Spoon over the rest of the dressing, toss and serve immediately.
Each serving: 13 g protein, 26 g fat of which 6 g saturates, 14 g carbohydrate, 10.5 g fibre, 354 Calories