Christmas Confetti Salad
This coleslaw-style salad is excellent in any Christmas leftover sandwiches, especially with cold leftover ham.
4 people
0 minutes
20 minutes
Ingredients
- 0.5 tsp Black Pepper
- 0.5 - Celeriac unpeeled
- 400 g Chickpeas drained and rinsed
- 1 tsp Cloves
- 1 tsp Cumin Seeds
- 1 - Lime juice only
- 1 tsp Manuka Honey
- 50 ml Organic Cider Vinegar With Mother
- 1 - Red Onion
- 1 clove Rose Garlic bruised
- 0.5 tsp Salt
- 200 g Savoy Cabbage shredded, pre-prepared
- 200 g Spiralised Carrot pre-prepared
- 200 ml SuperValu Extra Virgin Olive Oil
- 2 - SuperValu Star Anise
Method
- Toast the garlic and spices in a dry frying pan set over a low heat for 5 minutes.
- Meanwhile, pour the olive oil, cider vinegar, honey, salt and pepper into a medium glass jar and add the toasted whole garlic clove and spices. Put the lid on the jar tightly and give it a couple of shakes to emulsify the liquid. Leave overnight in the fridge if possible.
- Cut the red onion into very thin halfmoon slices. Cut the unpeeled celeriac into four wedges lengthways. Using a spiraliser, create celeriac spaghetti. The celeriac can be grated if you don’t have a spiraliser. Toss the celeriac in the lime juice.
- To serve, mix the onion with the spiralised celeriac, carrot and cabbage and the drained chickpeas in a large bowl.
- Remove the star anise, cloves and garlic from the dressing, then pour it over the salad and serve straight away.
