Vegan Red Cabbage and Rhubarb Slaw
Bright and fresh, we’ve made a rhubarb slaw featuring red cabbage and carrots, and flavored with caraway and dill. This is not a mayo-filled, creamy, fatty, flavorless type of slaw, instead it’s fresh, bright, vibrant, bursting with flavor, and not a drop of mayo in sight. Not to hate on a mayonnaisey slaw, there’s a time and a place for it. But if your goal is to really kick your meal up a notch and add some excitement, this an easy win.
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All About Rhubarb
You know the age old question, is a tomato a fruit or a vegetable? Well, from a botanical perspective it’s a fruit, but culinarily its a vegetable. The same can be said for a lot of the “vegetables” we eat- peppers, squash, zucchini, okra, avocados, peas, eggplants. Any plant-bit we eat that contains contain the seeds of the plant is a fruit, whereas the leaves, stalks, and roots are considered vegetables. While there are a lot of culinary vegetables that are really fruits, there is only one commonly eaten culinary fruit that is really a vegetable that I know of- rhubarb. Rhubarb is the stalk of the plant, but is most often eaten in desserts. It’s tart and bright, the crunchy stalks can be eaten raw. The leaves are not edible and should be avoided. When cooked, the rhubarb softens and loses its form. It’s excellent in cobblers, crisps, and pies. I made some tasty almond and rhubarb muffins the other day that were just delightful.
Rhubarb was first domesticated in China, where it was likely originally used medicinally and not culinarily. It spread throughout Europe where it continued to be used as medicine. It wasn’t until the 1800’s, when sugar became more affordable, that rhubarb started taking it’s place on tables. It made it’s way to the Americas around that same time. Not to disagree with thousands of years of rhubarb history, but I think rhubarb is plenty good without adding heaps of sugar. Don’t get me wrong, it is really good in desserts, but I also really love savory applications. This particular recipe uses rhubarb to add acidity to our slaw. It adds so much freshness and brightness, and makes this slaw so much lighter and more alive.
As far as nutrition is concerned, rhubarb is very low in calories, and has a good amount of fiber. It contains virtually no fat, and only a small amount of protein. It has a good amount of Vitamins K and C, and plenty of potassium, calcium, and manganese.
For the most tender rhubarb, choose the thinner, redder stalks over the thicker green ones (although not to worry, both will be delicious). They should be firm and shiny. In my part of the world, rhubarb is best and most in season in June. The best way to store rhubarb is in your fridge, wrapped in a perforated bag or aluminum foil. If left unwrapped, they will start to dehydrate and become limp. If left completely air-tight container, it won’t allow the rhubarb to “breath”, and it will also become mushy. Naturally, the best way to make sure your having your rhubarb in peak condition is just to eat it soon after you get it.
Looking for Rhubarb Recipes? Try one of these!
- Mini Strawberry, Rhubarb and Wintergreen Berry Tarts
- Vegan Cheese and Rhubarb Danish
- Tomato Rhubarb Soup- Savory Vegan Rhubarb Recipe
- Rhubarb Mint Salad
- Rhubarb Vegan Hot and Sour Soup
How to Make Rhubarb Slaw
Go find your grater, because that’s how we’re going to get this done. You could also use a grater attachment for your food process if you have one, but don’t stress it if you don’t. Grate the vegetables up on the thicker side of your grater- the rhubarb does have the tendency to shred off rather than grate, but if you just chop it finely with your knife it will blend right in. Once all your vegetables are ready, we’re going to do the 3 minutes of cooking this recipe requires. Heat some olive oil in a pan, and add your caraway seeds. Cook while stirring, until the seeds start to pop. Pour the hot oil, seeds and all, over your grated veggies, and add the dill and salt. Stir it up, and you’ve finished! I ate mine on the side of my meal, but it would also be excellent in sandwiches and wraps.
Vegan Red Cabbage and Rhubarb Slaw
Ingredients
- ½ medium red cabbage
- 1 medium carrot
- 3 stalks rhubarb
- ½ sweet onion
- 1 clove garlic
- 2 tbsp. olive oil
- 1 tsp. caraway seeds
- ½ tsp salt
- 1 tsp. dried dill
Instructions
- Grate the cabbage and add it to a large bowl. Grate your carrot, rhubarb, and onion as well. Parts of the rhubarb will probably peel off instead of grating- just chop those bits finely and add to the bowl with the other vegetables. Mince your garlic, and add it in.
- Heat the olive oil in a small skillet. Once hot, add the caraway seeds, swirling the oil around to avoid burning. Once the seeds start to pop, Remove the oil from the heat and pour over the grated vegetables. Add the salt and dill and toss to coat all the vegetables. Serve chilled or at room temperature.
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