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Wednesday, May 8, 2019

Nutty Rhubarb Coleslaw


I've been mulling over the idea of using rhubarb in non-desserts for the past couple of weeks. As I have so much tender, young rhubarb right now, I wanted to offset some of the other ingredients that I have to purchase by adding rhubarb in their place. The idea of coleslaw sounded promising, and I still have a couple of heads of cabbage from my purchase in mid-March. I tried it for my own lunch and was so impressed that I decided to make a large batch for our family dinner. This salad received a huge thumbs up from my family members.

A few things to keep in mind:
  • use tender, crisp young stalks. Thin stalks seemed to work well for me. Older, thicker stalks may be too stringy to slice thin.
  • I used the slicing blade on my food processor. A mandolin would also work very well. Basically, you want very thin slices. With my food processor, I had less of a stringy mess at the end if I didn't use the pusher that forces the stalks through the feed tube. I just allowed the stalks to "fall" through the tube, then picked out the larger chunks after slicing.
  • Which brings me to this, you'll want to pick out any large pieces that didn't slice into nice thin bit. You can chop this and freeze to add to a batch of rhubarb sauce, or just compost it if you have plenty of rhubarb growing right now.
Ingredients:
thinly sliced spring rhubarb
chopped, toasted almonds
shredded cabbage

dressing:
mayonnaise
vinegar
salt
sugar


Now this is as close to a recipe as I have, for now. Use about 1 part rhubarb, 2/3 part chopped, toasted almonds, 5 to 6 parts shredded cabbage. Toss with a dressing of mayonnaise mixed with a dash of vinegar, pinch of salt, and one or two spoonfuls of granulated sugar. This should be a sweet, creamy dressing.

Rhubarb and ginger are natural a natural pair. A bit of diced, crystallized ginger would be a wonderful addition to this salad. 

6 comments:

  1. You make all of these rhubarb dishes sound so good, I wonder if I should try it again. My grandmother had a patch of it and we usually had it cooked in various ways. I didn't like it much then, but tastes can change.

    ReplyDelete
    Replies
    1. Hi live and learn,
      tastes can change. But also, rhubarb just doesn't taste very good to some people. I can understand that.

      Delete
  2. I really only like rhubarb in a strawberry/rhubarb jam, strawberry/rhubarb dessert and my mom makes a rhubarb custard pudding which is very good. I might like the coleslaw with rhubarb in it. Might give it a try.

    Alice

    ReplyDelete
    Replies
    1. Hi Alice,
      have you ever tried vanilla rhubarb jam. That stuff is really yummy. I made a rhubarb custard dessert earlier this week. It was just my regular rhubarb custard pie recipe minus the crust. That was a hit in my house, too. I really do like this cole slaw. I had more of it today with lunch and even as leftover slaw it was delicious. And not too rhubarb-y.

      Delete

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