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Crunchy Pickled Rhubarb Slaw
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Photography by Olivia Hayo for Edible San Diego
Ingredients
SERVES 4
PICKLED RHUBARB
- 1 pound rhubarb
- ½ teaspoon peppercorns
- 2 teaspoons mustard seeds
- ¼ teaspoon red pepper flakes
- ¾ cup apple cider vinegar
- ½ cup sugar
- 2 teaspoons kosher salt
- 1 cup water
CRUNCHY PICKLED RHUBARB SLAW
- ½ cup pickled rhubarb, thinly sliced on the diagonal
- 2 tablespoons pickling liquid
- 2–3 tablespoons extra-virgin olive oil
- 1 teaspoon grainy mustard
- 1 fennel bulb, thinly sliced, plus fronds for garnish
- 3 celery stalks, thinly sliced, plus leaves for garnish
- ½ head cabbage, cored, thinly sliced
Instructions
- Make the Pickled Rhubarb
Cut rhubarb into 3 inch long pieces. Pack rhubarb, peppercorns, mustard seeds, and red pepper flakes into a jar. - Bring vinegar, sugar, salt and 1 cup of water to a boil in a small saucepan, stirring to dissolve. Pour hot brine over rhubarb & spices into the jar. Cover and chill until cold, at least 1 hour.
- Make the Crunchy Pickled Rhubarb Slaw
In a medium bowl, whisk together the pickling liquid, olive oil, and grainy mustard. - In a serving bowl, toss sliced rhubarb, fennel, celery, cabbage with dressing and a big pinch of salt.
- Garnish with celery leaves and fennel fronds, finish with freshly ground black pepper.
Haley Hazell
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