A delicious recipe for hot cabbage and grape coleslaw

Crunchy, lightly cooked white cabbage is perfectly complemented by juicy fruit, walnuts and herbs in this well-balanced salad. It is a good example of how a combination of familiar ingredients can be elevated to a sophisticated side dish.

• Preparation time: about 25 minutes.
• Cooking time: 7 to 8 minutes.
• Serves 4.

Ingredients:

• 1 kg (4 c) mixed salad leaves
• 45 ml (3 tbsp) chopped fresh herbs, preferably chives, tarragon and parsley
• 15 ml (1 tbsp) walnut oil
• 10 ml (2 tsp) olive oil, divided
• 1/2 medium celeriac
• 15 ml (1 tbsp) lemon juice
• 1 Asian pear
• 5 shallots, chopped
• 1/2 head medium green cabbage, finely shredded
• 60 ml (4 tbsp) red wine vinegar
• 125 g (1⁄4 lb) seedless green grapes, halved
• 125 g (1⁄4 lb) seedless red grapes, halved
• 50 g (1⁄4 c) walnut pieces
• Salt and pepper

Instructions:

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

• Cabbage belongs to a family of vegetables that contains a number of different phytochemicals that may help to protect against breast cancer.
• Cabbage is also a good source of vitamin C and is among the richest vegetable sources of folate.

Each serving provides:

• Key nutrients: 220 calories, 100 calories from fat, 11 g fat, 1 g saturated fat, 0 g trans fat, 6 g protein, 28 g carbohydrates, 7 g fibre, 65 mg sodium.
• Blood pressure nutrients: 59 mg vitamin C, 61 mg magnesium, 789 mg potassium, 115 mg calcium.

• Use a firm, ripe dessert pear instead of the Asian pear. In the summer, Bartlett is the pear to choose
• For a main dish, add 250 grams (1/2 pound) cooked cubed chicken breast with the cabbage. Serve with bread or potatoes.

This simple dish will quickly become a family favourite. For a simple but delicious lunch or supper, try serving this salad with baked potatoes.