Description
A bright, tart, and herbaceous slaw combining crisp fennel and tangy raw rhubarb with a fresh parsley and cilantro chimichurri dressing.
Ingredients
Scale
- 2 cups thinly sliced fresh rhubarb
- 2 medium bulbs fennel, thinly sliced or shaved
- 1/2 cup fresh flat-leaf parsley, packed
- 1/4 cup fresh cilantro, packed
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the chimichurri dressing: Combine parsley, cilantro, garlic, red wine vinegar, oregano, and red pepper flakes in a food processor. Pulse until roughly chopped.
- Slowly stream in the olive oil while the processor is running until the dressing is combined but still has texture. Stir in salt and pepper. Set aside.
- Prepare the slaw base: In a large bowl, combine the thinly sliced rhubarb and shaved fennel.
- Pour about half of the prepared chimichurri dressing over the rhubarb and fennel mixture. Toss gently to coat all the vegetables evenly.
- Taste the slaw. Add more dressing as needed for your preferred level of flavor and moisture.
- Let the slaw rest for 10 minutes before serving to allow the flavors to meld slightly.
Notes
- For very thin rhubarb slices, use a mandoline.
- If you prefer a milder rhubarb flavor, you can blanch the rhubarb slices in boiling water for 30 seconds and immediately plunge them into ice water before adding them to the slaw.
- This slaw tastes best when served within an hour of preparation.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Side Dish
- Method: No Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8
- Sodium: 250
- Fat: 19
- Saturated Fat: 2.5
- Unsaturated Fat: 16.5
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 3
- Protein: 2
- Cholesterol: 0