Rhubarb-Cabbage Slaw with Lemon-Dill Dressing
A tangy slaw combining tart rhubarb, crisp cabbage, and carrots, dressed with a bright lemon-dill vinaigrette. This french-inspired salads ready in about 20 minutes blends head (shredded) green cabbage, medium (grated) carrots, (45ml) lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 65 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb (450g) (trimmed and cut into 1/2-inch pieces) rhubarb
- 1 head (shredded) green cabbage
- 1 medium (grated) carrots
- 3 tbsp (45ml) lemon juice
- 1 tsp (5g) Dijon mustard
- 2 tbsp (30ml) olive oil
- 1 tbsp (5g) (chopped) fresh dill
- 1 tsp (5g) honey
- 1/2 tsp (2g) salt
- 1/4 tsp (1g) black pepper
Instructions
- Step 1: In a large bowl, combine 1 lb rhubarb, 1 head shredded cabbage, and 1 medium grated carrot. Toss with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: In a separate bowl, whisk together 3 tbsp lemon juice, 1 tsp Dijon mustard, 2 tbsp olive oil, 1 tbsp chopped dill, 1 tsp honey, and 1/2 tsp salt until emulsified.
- Step 3: Pour dressing over the slaw and toss to coat. Let sit for 5 minutes to allow flavors to meld.
- Step 4: Serve chilled or at room temperature, garnished with additional dill.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rhubarb-Cabbage Slaw with Lemon-Dill Dressing take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Rhubarb-Cabbage Slaw with Lemon-Dill Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Rhubarb-Cabbage Slaw with Lemon-Dill Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rhubarb-Cabbage Slaw with Lemon-Dill Dressing for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rhubarb-Cabbage Slaw with Lemon-Dill Dressing?
French salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
