Rhubarb Slaw

Name: Rhubarb Slaw
Prep time: 15 min
Total time: 3 h
Yield: 8
Ingredients: 1 lb. rhubarb; 2 c. apple cider vinegar; salt; pepper; 1 1/2 c. light brown sugar; 1/2 c. peeled, sliced fresh ginger; 3 clove garlic; 1 1/2 tbsp. red pepper flakes; 1 1/2 tbsp. mustard seeds; 1 small cabbage; 1 large carrot; 2 tbsp. olive oil

By John CurrencePublished: Apr 12, 2010

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Kana Okada

Yields:

Prep Time:

15 mins

Total Time:

3 hrs

Cal/Serv:

109

John Currence, chef at City Grocery in Oxford, Mississippi, shares his must-try recipe for coleslaw, which includes sweet-hot pickled rhubarb.

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Ingredients

1 lb. rhubarb
2 cups apple cider vinegar
salt
pepper
1 1/2 cups light brown sugar
1/2 cup peeled, sliced fresh ginger
3 clove garlic
1 1/2 Tbsp. red pepper flakes
1 1/2 Tbsp. mustard seeds
1 small cabbage
1 large carrot
2 Tbsp. olive oil

Directions

1. Step 1Place 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.
2. Step 2Drain 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.

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