A crisp refreshing salad that contrasts perfectly with all the warming, carbs-n-cheese suppers of winter
There is much to be said for a crisp refreshing salad even on an ice-cold day, if only to contrast all the warming, carbs-n-cheese suppers. The crunch here comes from the beetroot, red cabbage and celeriac, but you could use carrots or kohlrabi. (Broccoli stalks, thinly sliced, get my vote, too.) It’s a main course in my house, but would make a fine side dish, too. The dressing sounds like a lot of trouble. It isn’t. Everything just needs a quick blast in the blender or food processor – although I find the texture of the cashew nuts most pleasing when I grind them using a pestle and mortar, leaving them as a rough, gravelly powder. Once made, it is probably best to eat it the same day.
Serves 4
grapefruit 1
orange 1 large
red cabbage 250g
fennel 150g
celeriac 150g
beetroot 250g