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Rhubarb and carrot slaw recipe

4 ratings

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

Serves 6
Takes 30 mins
58 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

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

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.
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.

See more Side dish recipes