Rhubarb and Fennel Slaw

Rhubarb and Fennel Slaw

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  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon minced shallots
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 large stalks rhubarb, cut into matchsticks
  • 1 bulb fennel, cored and thinly sliced
  • 5 ounces baby arugula
  • 1/4 cup chopped fresh mint leaves


In a small bowl, whisk together lemon juice, vinegar, shallots, honey and mustard. Slowly drizzle in oil, while whisking, to create an emulsified vinaigrette. Season to taste with salt and pepper.

In a large bowl, toss together rhubarb, fennel, arugula and mint. Drizzle with vinaigrette to taste.