Cabbage coleslaw with sage
When I get a fresh cabbage, the first recipe I cook is coleslaw. It is simple but the best with juicy fresh cabbage leaves. I like the combination with sage as it gives a slight spicy flavor. This recipe takes less than 15 minutes to cook.
- Cabbage (half)
- Red onions (half)
- Radish or Japanese turnip (a few (optional))
- Wine vinegar (1 table spoon)
- Salt and fresh-grounded pepper (as you like)
- Olive oil (4 table spoon)
- Sage (a few leaves (optional))
Make sure to use a whole fresh cabbage. The juice and taste will be lost when it's cut and stored in a fridge. You can cook left over such as a sauerkraut to keep them weeks, so do not hesitate to buy the whole !
Cut into quarters and remove the core.
Slice half of the cabbed thin into shred.
Cut a red onion into half, and slice it as thin as possible.
Slice radishes or turnips if you have (optional).
Mix wine vinegar (1tbs), salt, and pepper. When the salt disolved, add olive oil (4tbs) and chopped sage(optional).
Mix the cabbage, onions, radishes and vinaigrette.
Taste and add salt or pepper if it is needed.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.