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Tangy Rhubarb Slaw


1 cup sliced rhubarb

2 cups sliced cabbage

1 cup shredded kohlrabi

1 cup apple cider vinegar

3 tbsp swerve sweetener – or sweetener of choice

¼ cup peeled and diced fresh ginger

2 garlic cloves minced

2 tsp red pepper flakes

3tsp mustard seeds

½ tsp salt

1 tsp pepper

4 tsp olive oil


Place rhubarb in heat safe container or jar.

Boil vinegar adding in salt, pepper, swerve, ginger, garlic, red pepper flakes and mustard seeds. Pour over rhubarb, let cool, cover, and place in fridge over night.

Salad assembly:

In a large bowl add in cabbage, kohlrabi, and oil.

Drain rhubarb reserving ¼ cup of the brine, add the ¼ cup of brine and rhubarb to the bowl tossing well.

Sprinkle additional salt and pepper, toss again cover and refrigerate until cabbage and kohlrabi soften.

Serves 2-4

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