Delicious & Easy

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.

Ingredients for

Crunchy Pickled Rhubarb Slaw

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 sugar
2 teaspoons kosher salt
1 cup water
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

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