Hot cabbage and grape coleslaw

Method
Prep:25min  ›  Cook:8min  ›  Ready in:33min 

1. Combine the salad leaves with the herbs in a bowl. Add the walnut oil and 2 tsp 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 1 tsp of olive oil in a large frying pan. Add the shallots and cook, stirring from time to time, for 4–5 minutes or until lightly browned. 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. Add seasoning to taste and remove from the heat.
4. 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.

Some more ideas

Use a firm, ripe dessert pear instead of the Asian pear. * To make the salad into a light vegetarian lunch or supper dish, add 200 g (7 oz) smoked tofu, diced, with the white cabbage. * For a main dish, add 200 g (7 oz) smoked chicken, cut into bite-sized chunks, with the cabbage. Serve with bread or potatoes.

Plus points

Eaten in modest amounts, walnuts have a reputation for being a healthy food. This is because they contain the antioxidant nutrients selenium, zinc, copper and vitamin E, which protect against the cell damage that contributes to the development of cardiovascular disease and cancer. * Cabbage belongs to a family of vegetables which contain a number of different phytochemicals that may help to protect against breast cancer. They are also good sources of vitamin C and among the richest vegetable sources of folate.

Each serving provides

C * E, folate * B1, B6, calcium, copper, iron, potassium