Grape and Nashi Coleslaw
35 minutes
This is a little more sophisticated than your average coleslaw! It includes nashi pear, shallots, grapes and walnuts.
Elaine Russell
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Ingredients
Serves: 4
- 200g mixed salad leaves
- 1/4 cup (15g) chopped fresh herbs, preferably chives, tarragon and parsley
- 1 tablespoon walnut oil
- 2 teaspoon olive oil
- 125g celeriac
- 1 tablespoon lemon juice
- 1 nashi pear
- 5 shallots, chopped
- 2 1/3 cups (200g) finely shredded white cabbage
- 1/3 cup (80ml) red wine vinegar
- pepper to taste
- 2/3 cup (115g) seedless green grapes, halved
- 2/3 cup (115g) seedless red grapes, halved
- 1/4 cup (30g) coarsely chopped walnuts
Directions
Preparation:25min ›
Cook:10min ›
Ready in:35min
- Combine the salad leaves with the herbs in a bowl. Add the walnut oil and 1 teaspoon of the olive oil and toss well. Arrange on a serving platter or plates.
- Peel the celeriac and cut it into match-sticks. Toss with the lemon juice. Core the nashi 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.
- Heat the remaining 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 until the vinegar has reduced by about half. Add pepper to taste and remove from the heat.
- Add the green and red grapes and walnuts to the hot cabbage salad. Spoon the cabbage salad and its juices over the dressed leaves, celeriac and pear, then serve immediately.
