Rhubarb Coleslaw

Here is a fun recipe using a summer staple...rhubarb.  A great way to use this tart vegetable.  I love rhubarb because it is low in calories but loaded with fiber, vitamins and antioxidants.  We made this recently in the culinary program I am currently teaching and the kids loved it.  I have to say I was a little surprised it was such a hit with the young chefs, but pleasantly so.

Rhubarb Coleslaw

Ingredients:

•1 cup green Cabbage, shredded

•1/2 cup Red Cabbage, shredded

•1 stick Celery, julienned

•1 Apple, shredded

•2 stalks Rhubarb, julienned

•1 Carrot, grated or shredded

•1 tbsp Green Onions, finely chopped

•1/2 cup plain Greek Yogurt

•1/2 Tbsp Mustard

•Juice from 1/4 lemon

•Juice from 1/2 Lime

•1 tsp Honey

•1/4 tsp Sea Salt

•1/4 tsp Black Pepper

•1/8 tsp Cardamom

•1/2 tbsp Poppy Seeds

Toss cabbage, celery, apple, rhubarb, carrot and green onions together until well combined.  Whisk yogurt,  mustard, lemon, lime, honey, salt, pepper, cardamom and poppy seeds together until smooth.  Once you are ready to serve toss the mixed veggies with the yogurt sauce until very well combined. Serve immediately.  Perfect for BBQ’s and picnics.  Serves 4-6.

This recipe is Vegetarian and Gluten-Free.  

*For another neat way to use rhubarb check out this recipe I wrote for Madison Moms Blog!