Delicious & Easy
Crunchy Pickled Rhubarb Slaw
Bright and acidic with a hint of heat, these mouth-puckering pickles add a pop of pink and a welcome tang to spring slaw. Serve atop your favorite sandwich or as a side to balance out your barbeque.
Ingredients for
Crunchy Pickled Rhubarb Slaw
SERVES 4
PICKLED RHUBARB
1 pound rhubarb
1/2 teaspoon peppercorns
2 teaspoons mustard seeds
1/4 teaspoon red pepper flakes
3/4 cup apple cider vinegar
1/2 cup sugar2 teaspoons kosher salt
1 cup water
CRUNCHY PICKLED RHUBARB SLAW
1/2 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
1/2 head cabbage, cored, thinly sliced
Instructions for
Crunchy Pickled Rhubarb Slaw
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.
