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- Credit: Raw Vegan Blonde
- Credit: Raw Vegan Blonde
Recipe: Raw Vegan Blonde’s Autumn Root Vegetable Salad
Maintaining the essential nutrients found in raw fruit and vegetables, this raw salad recipe from Amber, of the blog Raw Vegan Blonde, is perfect for autumn with its fresh, seasonal ingredients and uplifting, tangy dressing. Store in individual portions for a quick work-week lunch at your desk or serve alongside grilled meat or fish for a raw food kick.
AUTUMN ROOT VEGETABLE SALAD – serves 4
“This salad is really two dishes in one – a zingy dressed carrot salad and a creamy celeriac remoulade. Served together, they create a lovely coleslaw dish. Celeriac is an often underrated vegetable, but its gently nutty, celery-like flavour and relatively soft texture makes it a great vegetable to serve raw. I’ve used a heritage variety of rainbow carrots as I love their bright colours, but the normal orange variety work just as well; try and buy organic for the best flavour!”
For the salads:
5 – 6 large carrots
Half a large celeriac
1tbsp poppy seeds
Carrot tops to decorate
For the dressings:
1 large red grapefruit
1 cup cashew nuts
1 whole lemon
¼ red onion
½ cup water
Soak the cashew nuts overnight (for about eight hours to soften them and make them easier to blend), then drain, rinse and add to a high-speed blender with the onion, flesh of the lemon and water. Blend on a high speed until a smooth consistency is achieved, then stir in the zest of the lemon and season to taste. NB: adding chopped fresh herbs such as tarragon, parsley and dill or a tsp of whole grain mustard will give this salad an extra layer of flavour.
To make the celeriac remoulade, cut the outer skin from the celeriac bulb and either cut into thin matchsticks or use a julienne peeler to get thin strips. Mix with the cashew dressing and poppy seeds and refrigerate until ready to serve.
To make the carrot salad, simply wash the carrots (if they are organic, there’s no need to peel them) and slice into thin ribbons with a vegetable peeler. Mix with the zest and juice of the grapefruit and season well.
To assemble the dish, either spoon the carrot salad onto a large platter and top with the celeriac remoulade, or gently mix together. To finish, scatter with chopped flat leaf parsley and serve.
See more recipes from Raw Vegan Blonde:
Autumn Fruit Salad
Healthy Ice Lollies
Middle Eastern Summer Salad
Asian Noodle Salad
Superfood Waldorf Salad
Big Green Smoothie
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