Rhubarb Coleslaw

Rhubarb Coleslaw

 

Get your summer party started with our favorite Rhubarb Coleslaw!

- Recipes by Chef Steph

 

  INGREDIENTS:

  • 1 lb. rhubarb
  • 2 c. apple cider vinegar
  • salt
  • pepper
  • 1 1/2 c. light brown sugar
  • 2 Tbsp. peeled, sliced fresh ginger
  • 3 clove garlic
  • 1 1/2 Tbsp. red pepper flakes
  • 1 1/2 Tbsp. mustard seeds
  • 1 small cabbage
  • 1 large carrot
  • 2 Tbsp. olive oil

 

DIRECTIONS:

  • Place rhubarb in a large heatproof jar; set aside. Boil vinegar, 1 tablespoon each of salt and pepper, light brown sugar, fresh ginger, garlic, red pepper flakes, and mustard seeds. Pour over rhubarb and let cool. Refrigerate overnight.
  • Drain rhubarb, reserving 1/2 cup brine. Toss rhubarb with cabbage, carrot, brine, olive oil, and salt and pepper to taste. Refrigerate for at least 2 hours, until cabbage softens.
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