Hot Cabbage and Grape Coleslaw Recipe

Mr. Cabbage is not exactly a favorite vegetable. Many of us and our children pooh at the sight of Cabbage. However most of the blame lies upon us ourselves because when tried with variations, this poor soul here can turn out wonderful, both in taste and sight.  In this recipe, we combine it with grapes, pear and herbs to make a truly ravishing salad. Using all familiar ingredients which are easily available, we have made a salad that can serve as a great side dish.  Serve it with baked potatoes to make a delicious lunch or supper side dish that is going to set the mood just right.

Serving size: 4 person
Preparation time: 30 minutes
Utensils needed: Mixing bowl, frying pan, knife and salad platter


– 200 g  mixed salad leaves, including frisee
– 3 tbsp chopped fresh herbs, preferably chives, tarragon and parsley
– 1 tbsp walnut oil
– 1 tbsp extra virgin olive oil
– 125 g celeriac
– 1 tbsp lemon juice
– 1 Asian pear
– 5 shallots, chopped
– 200 g white cabbage, finely shredded
– 4 tbsp red wine vinegar
– 125 g seedless green grapes, halved
– 125 g  seedless red grapes, halved
– 45 g walnut pieces
– Salt and pepper


  • 1

    Combine salad leaves and herbs in a large bowl. Add 2 tablespoon olive oil and walnut oil and toss well. Arrange these leaves on four salad platters.

  • 2

    Peel the celeriac and cit it into thin slices like matchsticks. Core the pear and slice it like the celeriac. Combine with the celeriac and toss with the lemon juice. Scatter this mixture over the leaves arranged on the platters.

  • 3

    In a frying pan, heat the remaining olive oil. Roast the shallots until brown. Add the cabbage and the vinegar and cook until the vinegar is reduced to half. Season with salt and freshly ground pepper according to taste.

  • 4

    Now add the grapes and walnuts to the hot cabbage salad. Spoon it out on the leaves on the platters and serve immediately.

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