Rhubarb Coleslaw
Think rhubarb is just for pies? Think again. This sweet and tangy rhubarb coleslaw is bright and full of flavor from this spring veggie!
Here in Wisconsin, crops are coming a bit late this year.
We're just working our way through strawberry season, cabbages are loving the cool and rainy weather, and rhubarb is still in the front of our minds.
Using More Rhubarb: Rhubarb Coleslaw
We love rhubarb jams and pies. And, the strawberry rhubarb combo will never get old. But, we're always trying to find new and creative ways to use this (very productive) vegetable.
You heard right, rhubarb is in fact a vegetable. Which makes us even more curious to find uses for it outside of the sweet, fruity realm.
Since, we are used to slaws having a bit of sweetness, they are the perfect first step to finding more uses for rhubarb.
Today's recipe makes use of rhubarb's tart tang to give a brightness to the slaw, while honey mellows out the punch. Sweet carrots and flavorful red onions complement the rhubarb flavor incredibly well.
Rhubarb Slaw
Ingredients
For the Dressing
- ¼ c honey
- ½ c water
- 2 c rhubarb, sliced
- ¼ c red wine vinegar
- ½ teaspoon lemon juice
- 1 tablespoon olive oil
For the Coleslaw
- 4 c cabbage
- 2 carrots, julienned
- 1 c rhubarb, thin stalks, chopped*
- ½ c red onion, sliced thin and chopped
Instructions
For the Dressing
- In a small saucepan, heat honey and water over medium heat until the honey loosens.
- Add rhubarb, and simmer for 5 minutes over medium-low heat.
- Add red wine vinegar and lemon juice. Simmer until the mixture has reduced by about half, 7-10 min. Remove mixture from the heat.
- Stir in olive oil and chill sauce until you are ready to make the slaw. (The dressing can be made ahead of time and stored in the refrigerator for up to a week. This recipe yields about a cup of sauce.)
For the Coleslaw
- Combine cabbage, carrots, rhubarb, and red onion in a large bowl. Pour all of the chilled sauce over the veggies, and toss to coat.
- Serve chilled.
Notes
Nutrition
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
My partner and I loved this dressing and I've forwarded the link to two friends. I added silvered almonds and raisins to the salad. Will be eating this a lot until the rhubarb runs out! Thank you.
We're so glad you enjoyed the coleslaw!
Hi your recipe for rhubarb coleslaw calls for chili sauce but doesn't list it in the ingredients. I will add to taste but thought I would let you know
Hi Sandra. Thank you for your kind comment. I think you may have misread the recipe, it says "chill sauce" (which I even just misread as "chili sauce" as I was proofreading it). You need to chill the rhubarb sauce until you are ready to mix it into your veggies. Hope you enjoyed the coleslaw with chili sauce though. I bet a slightly spicy variation would be quite tasty!
I love rhubarb in cakes and pies but I never would have thought to use it like this. Awesome that it's in the dressing and slaw!