Tangy Rhubarb Slaw
Rhubarbs aren’t just for Pies. Take our Apple Rhubarb Crumble or Tangy Rhubarb Slaw for example. This slaw recipe tastes great, is full of flavors and nutrition, and absolutely low-carb.
Approved for all Ideal Protein phases, so go ahead and try some today.
Recipe serves 2-4.
Serving size
Ingredients
- 1 cup of sliced rhubarb
- 2 cups of sliced cabbage
- 1 cup of shredded kohlrabi
- 1 cup of apple cider vinegar
- 2 tbsp splenda or stevia
- ¼ cup of fresh ginger – peeled and diced
- 2 garlic cloves minced
- 2 tsp. red pepper flakes
- 3 tsp. mustard seeds
- ½ tsp. salt
- 1 tsp. pepper
- 4 tsp. olive oil
Preparation
Step 1
Combine vinegar, salt, pepper, swerve, ginger, garlic, red pepper flakes, and mustard seeds in a saucepan and boil.
Step 2
Pour heated mixture over rhubarb, let cool, and store in the fridge overnight.
Step 3
In a large bowl add cabbage, kohlrabi, and oil.
Step 4
Drain rhubarb reserving ¼ cup of the brine and add the ¼ cup of brine and rhubarb to the bowl tossing well.
Step 5
Sprinkle additional salt and pepper and toss again.
Step 6
Cover and refrigerate until cabbage and kohlrabi soften.
Step 7
Serve and enjoy!
