Cabbage Coleslaw with Sage

Cabbage Coleslaw with Sage

When I get a fresh cabbage, the first recipe I cook is this coleslaw. It is simple but the best with juicy seasonal cabbage. I like the combination with sage as it gives a slightly spicy flavor. This recipe takes less than 15 minutes to cook.

Ingredients: 4 servings

Red onion
Radish or Japanese turnip
A few
Wine vinegar
1 tablespoon
Salt and fresh-grounded pepper
To your liking
Olive oil
4 tablespoons
A few leaves


1. 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 the left over into a sauerkraut to keep them weeks, so do not hesitate to buy the whole!
2. Cut into quarters and remove the core.
3. Thinly shred the cabbage.
4. Cut a red onion into half, and slice as thin as possible.
5. Slice radishes or turnips if you have (optional).
6. Mix wine vinegar (1 tablespoon), salt, and pepper. Taste the balance between acid and salt when the salt is dissolved. Add olive oil(4 tablespoons) and chopped sage(optional) and stir well until the vinegar and oil are mixed well into vinaigrette.
7. Combine the cabbage, onion, radish and the vinaigrette. Taste to add salt or pepper if it is needed, and done!

Story Behind this Recipe

I often cook this recipe when cabbage is abundant at the local farmer's market.