Saturday, April 10, 2010

Rhubarb Cole Slaw

rhubarbcoleslaw

I was recently at a press lunch with Scan - the biggest meat producer in Sweden who presented their barbecue line-up for the summer. We got to taste most of them, along with a lot of salads and sauces. My absolute favorite was a rhubarb cole slaw. I e-mailed Scan to get the recipe and promptly made it at home. This isn't exactly it - the original had celery if I recall correctly - but it's close. And it's lovely. I will add even more rhubarb next time though - it's sour crunch goes so extremely well with the creamy slaw. Truly perfect with anything on the barbecue - a hunk of beef, some chicken, sausages...

Rhubarb Cole Slaw
(printable recipe)

200 g cabbage
1 thin rhubarb stalk
2 scallions/green onions
4 tbsp mayonnaise
2 tbsp smetana or crème fraîche
1 tbsp runny honey
salt
black pepper

Finely shred the cabbage. Slice the rhubarb and the scallions thinly. Mix in a large bowl. Stir together all the ingredients for the dressing and fold into the salad.

Recipe in Swedish:
Cole slaw med rabarber

2 comments:

Elizabeth said...

Very interesting recipe Anne. I don't doubt that it is very good.

foodconnections said...

This is one of the most unique recipes I've ever seen for rhubarb. I can't wait to try it when we get more rhubarb around here near Seattle.