Rhubarb Slaw
Think rhubarb is just for pies? Think again. This sweet and tangy rhubarb coleslaw is bright and full of flavor from this spring veggie!
Servings: 8 people
Calories: 82kcal
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
*Thinner rhubarb stalks will be sweeter and more tender for including in the slaw.
Nutrition
Calories: 82kcal | Carbohydrates: 16.3g | Protein: 1.2g | Fat: 1.9g | Sodium: 28mg | Fiber: 2.6g | Sugar: 12g