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Rhubarb and Fennel Slaw with Chimichurri Dressing

Close-up of vibrant Rhubarb and Fennel Slaw tossed generously with bright green Chimichurri sauce on a white plate.
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Make a bright, tangy slaw using fresh rhubarb and crisp fennel, tossed in a vibrant, herbaceous chimichurri sauce. This recipe offers a unique side dish perfect for grilled meats.

Ingredients

Scale
  • 2 cups thinly sliced fresh rhubarb
  • 2 medium fennel bulbs, thinly sliced or shaved
  • 1/2 cup fresh parsley leaves
  • 1/4 cup fresh cilantro leaves
  • 2 cloves garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the chimichurri: Combine parsley, cilantro, garlic, oregano, and red pepper flakes in a food processor. Pulse until finely chopped.
  2. Slowly stream in the olive oil while pulsing until the sauce is combined but still has texture.
  3. Stir in the red wine vinegar, lemon juice, Dijon mustard, salt, and pepper. Set the chimichurri aside.
  4. Prepare the slaw base: In a large bowl, combine the thinly sliced rhubarb and shaved fennel.
  5. Pour about half of the prepared chimichurri dressing over the slaw mixture. Toss gently to coat all the vegetables evenly.
  6. Taste the slaw and add more dressing as needed for your preferred flavor level.
  7. Serve the slaw immediately, or chill for 30 minutes to allow the flavors to meld.

Notes

  • For best texture, slice the rhubarb and fennel very thinly. A mandoline works well for the fennel.
  • This slaw is an excellent accompaniment for grilled steak or fish.
  • You can make the chimichurri dressing up to two days ahead and store it in the refrigerator.

Nutrition

Find it online: https://cravybite.link/rhubarb-and-fennel-slaw-with-chimichurri/