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Recipe : Entry # 1582
Robin O'Sullvan
Recipe Title
Rhubarb Slaw
Recipe Theme
Side Dishes
Wiregrass EC
1 pound rhubarb, julienned
2 cups apple cider vinegar
1 1/2 cups light brown sugar
1/2 cups peeled, sliced fresh ginger
3 tablespoons garlic, thinly sliced
1 1/2 tablespoons red
pepper flakes
1 small cabbage, thinly sliced
1 large carrot, grated
2 tablespoons olive oil
Place rhubarb in a large heat proof bowl; set aside. Boil vinegar, salt and pepper to taste, and next 4 ingredients. Pour over rhubarb and let cool. Refrigerate overnight. Drain rhubarb, reserving 1/2 cup of the liquid. Toss rhubarb with cabbage, carrot, reserved liquid and olive oil. Refrigerate for at least 2 hours, until cabbage softens. Bring to your picnic and enjoy!