Saladscountryliving
Rhubarb Slaw
John Currence, chef at City Grocery in Oxford, Mississippi, shares his must-try recipe for coleslaw, which includes sweet-hot pickled rhubarb.
👥 8 Servings⏱️ Prep & Cook: 3h⏳ Prep: 15 min👤 John Currence📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Place rhubarb in a large heatproof jar; set aside. Boil vinegar, 1 tablespoon each salt and pepper, and next 5 ingredients; pour over rhubarb and let cool. Refrigerate overnight.
saltpeppertbsp. red pepper flakes1 1/2
2
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.Nutritional information is based on a 1-cup serving.
large carrot1saltpeppertbsp. red pepper flakes1 1/2
Nutrition Facts
calories
109 calories
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