Meal Planner

Christmas confetti salad

RECIPE OVERVIEW

This coleslaw-style salad is excellent in any Christmas leftover sandwiches, especially with cold leftover ham.

Preparation time: 20 minutes

Cooking time: 0 minutes

Ingredients

Serves: 4 people

  • 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

  1. Toast the garlic and spices in a dry frying pan set over a low heat for 5 minutes.
  2. 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.
  3. 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.
  4. To serve, mix the onion with the spiralised celeriac, carrot and cabbage and the drained chickpeas in a large bowl.
  5. Remove the star anise, cloves and garlic from the dressing, then pour it over the salad and serve straight away.

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