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Rhubarb and carrot slaw recipe

Rhubarb and carrot slaw recipe

4 ratings

Created by The Tesco Real Food team

Fabulously fruity, zingy and slightly spicy, this rhubarb slaw is not a shy side! Serve with a juicy burger, kebabs or whatever you fancy – this recipe serves 6, but you could keep leftovers in the fridge for up to 2 days. See method

Ingredients

  • 2 rhubarb stalks, finely chopped
  • 1 small red onion, thinly sliced
  • juice of 1 lemon
  • 2cm piece fresh ginger, peeled and grated
  • 1 tbsp light brown soft sugar
  • 3 carrots
  • 1 small white cabbage
  • 30g pack fresh coriander
1 of your 5-a-day and source of vitamin C

Each serving contains

  • Energy

    245kj
    58kcal     3%

  • Fat

    0g 0%

  • Saturates

    0g 1%

  • Sugars

    10g 11%

  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 9.9g Protein 1.4g Fibre 4.7g

Method

  1. Toss the rhubarb stalks, red onion, lemon juice, ginger and light brown soft sugar together in a bowl to mix well. Set aside for 10 mins to pickle.
  2. Scrub and coarsely grate the carrots, thinly slice the white cabbage and finely chop the fresh coriander, then toss together with the other ingredients. Serve immediately, or store in the fridge for up to 2 hrs.

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