John Currence, chef at City Grocery in Oxford, Mississippi,
shares his must-try recipe for coleslaw, which includes sweet-hot
- 1 pound(s) rhubarb, julienned
- 2 cup(s) apple cider vinegar
- 1 1/2 cup(s) light brown sugar
- 1/2 cup(s) peeled, sliced fresh ginger
- 3 clove(s) garlic, thinly sliced
- 1 1/2 tablespoon(s) red pepper flakes
- 1 1/2 tablespoon(s) mustard seeds
- 1 small cabbage, thinly sliced
- 1 large carrot, coarsely grated
- 2 tablespoon(s) olive oil
Place rhubarb in a large heatproof jar; set aside. Boil vinegar, 1
tablespoon each salt and pepper, and next 5 ingredients;
pour over rhubarb and let cool. Refrigerate overnight.
Drain rhubarb, reserving 1/2 cup brine. Toss rhubarb with cabbage,
carrot, brine, olive oil, and salt and pepper to taste.
Refrigerate for at least 2 hours, until cabbage softens.