Spring rhubarb salad

Prep 20 min
Total 1 hour 20 min
Serves 8

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1/2 cup
red wine vinegar
1/3 cup
granulated sugar
1 tsp
stalks of rhubarb, cut into 1/4-in.-thick pieces (2 cups)


3 tbsp
pickling liquid, (from mixture above)
1 tsp
Dijon mustard
Pinch of
2 tbsp
6 cups
watermelon radish, thinly sliced
1 1/2 cups
sugar snap peas, trimmed and halved lengthwise
1/2 75-g pkg
pea shoots, (2 cups)
1/4 cup
chives, cut into 1-in. pieces


  • PICKLE: Bring vinegar, sugar and salt to a simmer in a small pot over medium-high. Cook, stirring until sugar is dissolved, about 1 min. Place rhubarb in a bowl, then pour in vinegar mixture to cover. Let stand at room temperature for 1 hr.
  • SALAD: Whisk pickling liquid, Dijon and pepper in a small bowl. Drizzle in oil, whisking constantly.
  • COMBINE greens, radish, snap peas, pea shoots and chives in a large bowl. Drizzle with some dressing, tossing gently to lightly coat. Transfer to a platter, then scatter rhubarb and sunflower seeds overtop.


Calories 82, Protein 2 g, Carbohydrates 7 g, Fat 5 g, Fibre 2 g, Sodium 115 mg.

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