Ingredients

  • 2 bulbs fennel
  • 6 carrots
  • ½ bunch celery
  • ½ red onion
  • Handful of dried cranberries

Dressing ingredients

  • 2 tablespoons white wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon brown sugar
  • 1 teaspoon Dijon mustard

Author of this recipe

Schreurs and Sons

Schreurs and Sons

Grower / producer

We get excited about fresh produce, whether it is creating a salad or steaming up vegetables. It is part of our DNA. In many ways, a salad is a social event – from preparation to enjoying the... Read more
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Hi everyone, my name is Donna. I wanted to share this quick & easy salad which my kids love to eat. I often have to keep chopping up more ingredients as they eat it as soon as it reaches the dish because they always ask for more! Well, I don't mind as there is nothing better than seeing your kids eating healthy food is there. I really love the pairing of fennel, celery and carrot too. The textures are alike, yet their flavours are so completely different, add the onion and cranberries - it is very refreshing!

Preparation

Thinly slice celery (including tops), fennel, carrots and red onion and mix together in a bowl. Sprinkle with dried cranberries. Shake dressing and drizzle over salad.

Tips from the author

Serves 8-10 people as a side dish to share. Best served straight away.  

Making the most out of your celery

Celery has a special flavour of its own and is a natural source of sodium, vitamin C and iron. Therefore, getting the most out of your celery is important. There should be no waste.

Selection: Look for pale green stalks with fresh crisp leaves.

Storage: Wrap your celery in plastic wrap or place in a plastic bag. Alternatively, wash and cut into stalks and place in a sealed plastic container for ease of storage. Keep refrigerated.

Use: Rinse well under cold running water and shake it dry. There is no waste as all parts of the bunch can be used. The leaves are especially good as a flavour in soups, stocks and even as a garnish over hot dishes or salads. The tender inside stalks are best eaten raw, while the darker outer stalks are delicious cooked.