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   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.

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