Hot cabbage and grape coleslaw


  • 4 cups (200 g) mixed salad leaves, including chicory (curly endive)
  • ¼ cup (15 g) chopped fresh herbs, preferably chives, tarragon and parsley
  • 1 tablespoon walnut oil
  • 1 tablespoon extra virgin olive oil
  • 125 g celeriac
  • 1 tablespoon lemon juice
  • 1 nashi pear
  • 5 French shallots, chopped
  • 2 ⅔ cups (200 g) finely shredded white cabbage
  • 4 tablespoons red wine vinegar
  • salt and pepper
  • ⅔ cup (120 g) seedless green grapes, halved
  • ⅔ cup (120 g) seedless red grapes, halved
  • ⅓ cup (40 g) walnut pieces


  1. Combine the salad leaves with the herbs in a bowl.
  2. Add the walnut oil and 2 teaspoons of the olive oil and toss well.
  3. Arrange the dressed leaves on a serving platter or plates.
  4. Peel the celeriac and cut it into matchstick strips.
  5. Toss with the lemon juice.
  6. Core the nashi pear and cut it into similar–sized strips.
  7. Toss with the celeriac and lemon juice, then scatter the celeriac and pear over the salad leaves.
  8. Heat the remaining 1 teaspoon of olive oil in a large frying pan.
  9. Add the shallots and cook, stirring from time to time, for 4–5 minutes or until lightly browned.
  10. Add the cabbage and toss for 1 minute, then pour in the vinegar and boil for 1 minute or until the vinegar has reduced by about half.
  11. Add seasoning to taste and remove the pan from the heat.
  12. Add the green and red grapes and walnuts to the hot cabbage salad.
  13. Spoon the cabbage salad and its juices onto the dressed leaves, celeriac and pear, and serve immediately.

Serves 4
Preparation: about 25 minutes
Cooking: about 10 minutes

Source: Amazing Vegetables
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