This coleslaw-style salad is excellent in any Christmas leftover sandwiches, especially with cold leftover ham.
Preparation time: 20 minutes
Cooking time: 0 minutes
Serves: 4 people
0.5 - Celeriac
drained and rinsed
1 - Lime
50mlOrganic Cider Vinegar With Mother
1 - Red Onion
200mlSuperValu Extra Virgin Olive Oil
2 - SuperValu Star Anise
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.