John Currence, chef at City Grocery in Oxford, Mississippi, shares his must-try recipe for coleslaw, which includes sweet-hot pickled rhubarb.
Contents
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
Directions
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- Step 1
Place 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.
- 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.
- Step 1
