Teresa's Recipes
Rhubarb and Apple Slaw
This vibrant Rhubarb and Apple Slaw is a delightful mix of tart and sweet, bringing together the crispness of fresh rhubarb and juicy apples. Perfect as a side dish for summer barbecues or as a refreshing topping for sandwiches, this slaw offers a burst of flavor and color to any meal. The combination of crunchy cabbage, crunchy carrots, and peppery parsley adds layers of texture, while a zesty honey-Dijon dressing ties everything together beautifully. Historically, rhubarb has been celebrated for its unique tartness in various cuisines, making this slaw a modern twist on traditional recipes.
Ingredients
- to taste Salt
- to taste Black pepper
- 2 tablespoons Dijon mustard
- 1 tablespoon Honey
- 2 tablespoons Lemon juice
- 1/4 cup, chopped Fresh parsley
- 1/2, thinly sliced Red onion
- 1, grated Carrot
- 2 cups, shredded Cabbage
- 1, julienned (preferably a tart variety like Granny Smith) Apple
- 1 cup, thinly sliced Rhubarb
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 120
- Fat: 3g
- Carbs: 25g
- Protein: 2g
- Sodium: 150mg
- Sugar: 8g
Instructions
- In a large mixing bowl, combine the sliced rhubarb, julienned apple, shredded cabbage, grated carrot, sliced red onion, and chopped parsley. Toss gently to combine.
- In a separate small bowl, whisk together the lemon juice, honey, Dijon mustard, salt, and pepper until smooth to create the dressing.
- Pour the dressing over the slaw mixture and toss well to ensure everything is evenly coated.
- Allow the slaw to sit for at least 10 minutes. This resting time will help the flavors meld together and soften the rhubarb slightly.
- Serve the slaw chilled, and enjoy as a refreshing side or topping!
Tips
- Feel free to customize the slaw by adding other ingredients like nuts for crunch or dried fruits for sweetness.
- To enhance the flavors, let the slaw sit in the refrigerator for up to an hour before serving.