Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. These days, I'm in a new phase of life, and this website is no longer updated.

Want to stay up to date? Check out my new website www.constellationacu.com.

Recent Posts

Subscribe to RSS headline updates from:
Powered by FeedBurner

Site Search

Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

« Tomorrow: "Fresh & Local Show" radio guest spot & Minneapolis Farmer's Market demo! | Main | Shake it up: Ten Ways to Embrace Change in Your Diet and a Raw Strawberry "Milk"Shake »

Curried Rhubarb Coleslaw (gluten free, vegan, raw, ACD)

What do you do with a small amounts of many random vegetables?

If you're me, you throw 'em all together and make a spontaneous slaw.  Waste not, want not, right?  Sometimes these on-the-fly slaws are so-so.  But sometimes they rock.  This throw-it-all-together slaw was pretty rockin' awesome, I must admit.  

You may wonder what it is that sets this slaw apart from all the rest.  My friends, it is not just one, but three things that do the trick: rhubarb, curry powder, and tiny pinch of cinnamon.  

Ah yes, our old friend rhubarb.  If you hadn't noticed by now, rhubarb is the ingredient for this month's SOS Kitchen Challenge, an event hosted by Ricki from Diet, Dessert, and Dogs and me.  I've been cooking up a storm with rhubarb the last couple months, but have only posted two sweet recipes thus far during this month.   While this slaw isn't at all what I had in mind for my savory contribution, it really was too tasty - and pretty! - not to share with all of you.

The rhubarb provides a bright, sour note and celery-like crunch that balances the crisp cabbage, sweet carrots, and pungent spring onions.  A little olive oil adds rich flavor, some ume vinegar makes it a little salty, and warming curry powder, coriander and just a hint of cardamom and cinnamon provide an unexpected aromatic twist. Topped with crunchy raw cashews, I think it is a little piece of heaven. For those of you who choose, I bet it would be great with some raisins or chopped sweet apple thrown in the mix.  Apples and I are currently on a break and raisins are a bit too high in concentrated sugar for me, so I'm not going to try that right now.  But if you do, let me know what you think, will you?

If you're feeling inspired by rhubarb, submit your sweet or savory rhubarb recipe to this month's SOS Kitchen Challenge by midnight CST on June 20, 2010!  Recipes need to be vegan or include vegan substitutions, must use whole foods ingredients, and should be sugar-free and use stevia or other natural sweeteners like maple syrup, agave, etc. instead. Check out the full rules here, then send your recipe to soskitchenchallenge@gmail.com.   Hooray for rhubarb!

Wondering what else to make with rhubarb?  There are so many tasty options, such as...

As a side note, this slaw continues the raw vegan kick I've been on the last couple weeks. For someone who generally enjoys warm, cooked food and meat, this is a strange and unexpected dietary twist, but whatever, I'll roll with it.  I have hardly used my stove or oven, can't get up the oomph to cook meat, and have been living out of my Vitamix and salad bowls.  Weird.  I wonder how long this trend will last.  Probably not long. Eventually, I'll see a grilled hamburger and attack it like a lion attacks an antelope (that happened last week Thursday at a friend's barbeque).

Oh yeah, and one more thing.

I'm starting another blog. I know that seems totally crazy, because I blog here all the time, have lots of other hobbies, have a real full-time job, and maintain an active social life. But this blog will be a little different; I need to fulfill my desire for a totally fun, self-indulgent, and sensual food experience that just isn't right for this blog. It is called The Lusty Locavore, and it will be delicious. So go check it out and add the feed to your readers. It is in the baby stages right now, but soon it will be full of passionate tales of love, lust, and local food.


Curried Rhubarb Coleslaw

Yield: 2 servings

1/4 small head green cabbage, finely shredded or sliced
1 long stalk rhubarb, very thinly sliced on diagonal 
2 large carrots, grated
1 spring onion or 2-3 scallions, white and green parts, thinly sliced
2 tsp umeboshi plum vinegar
2 tsp olive oil
1/2-1 tsp curry powder, to taste
pinch ground coriander
pinch ground cardamom
dash cinnamon
raw cashews, for garnish 

Finely shred or slice cabbage. I like to use a mandoline, but a good sharp knife works too. Prepare other vegetables as directed, and toss together in a large bowl. Whisk together umeboshi plum vinegar and olive oil in a small bowl, then drizzle over salad.  Toss to coat, then sprinkle on curry powder, coriander, and cinnamon, and stir to mix evenly.  Adjust seasoning to taste.  Transfer to serving bowl and sprinkle with cashews.  Serve! An original recipe by Kim Christensen of Affairs of Living.


PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (4)

This looks awesome. What a fun and crazy collection of flavors! I'm excited about your new blog; can't wait to see what you do with it :)

~Aubree Cherie

June 17, 2010 | Unregistered CommenterAubree Cherie

Oh what a beautiful dish ! This dish looks so appealing in everyway , bet it is as tastey as it is eye pleasing . Congradulations on starting your new blog , how exciting ! It is going to be wonderful , everything you do truly always is nothing less than top notch . I'll be looking forward to it . ( please be careful not to push yourself too hard , okay ?) Thanks so much for this wonderful recipe , I will swap the rhubarb for celery , I know it won't be the same flavors , but it will be close and safe for me . BYE :)

June 17, 2010 | Unregistered CommenterKathy

I love your blog's, they are clever and funny, you have a great writers voice and without being short are able to stay on point and bring the reader to the next destination in the journey. Thanks for sharing, Sincerely LSF

June 18, 2010 | Unregistered CommenterLaSauciereFolle

Great idea! I am bookmarking this one.

June 20, 2010 | Unregistered CommenterCarolyn
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo