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



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


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.

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