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- Rhubarb and fennel coleslaw

Rhubarb and fennel coleslaw recipe

A different slaw that goes perfectly with pulled lamb

46w ago
Rhubarb and fennel coleslaw

Something different we had with pulled lamb shoulder.

Prep time20min
Total time20min


  • 4x 20cm rhubarb stalks
  • 100ml cider vinegar
  • 2tsp runny honey
  • 1 ennel bulb
  • 1 red onion
  • 1 celery stalk and leaves
  • 25ml cold pressed rapeseed oil
  • 1 egg yolk
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard
  • Salt, pepper and sugar for seasoning
  • Celery seeds


  1. Slice the rhubarb into bite-size pieces.
  2. In a pan, bring the cider vinegar and honey to the boil.
  3. Switch off the heat, add the rhubarb to the pan, stir well, cover and allow to fully cool.
  4. Chop the fennel, onion and celery into bite-size slices.
  5. When cool, strain the rhubarb and retain the pickling liquor.
  6. Combine all the vegetables in a big bowl.
  7. Add the oil, egg yolk, dijon mustard and lemon juice to the pickling liquor and whiz up with a hand blender to make the dressing.
  8. Season the dressing to taste with salt, pepper and sugar, then pour over the vegetables and mix well.
  9. Allow to rest in the refrigerator for a few hours before serving.
  10. Serve with a garnish topping of celery seeds, celery leaves and fennel fronds.

Recipe by

Caravan Larry

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Comments (11)

  • Delicious! I’ll definitely be trying this one.

      10 months ago
  • That sounds good. I will have to try that.

      10 months ago
    • Please let me know if you do try it and what you think. It works well with lamb.

        10 months ago
    • I might have to get some lamb then .

        10 months ago
  • Sounds pretty tasty!

      10 months ago
    • Thanks Jane. It is tasty and certainly a bit different. I once made it with pomegranate instead of rhubarb, that went well with lamb too.

        10 months ago
  • I love fennel and rhubarb. I will do this.

      10 months ago