Rhubarb is my new jam. I already knew I loved it in strawberry pie (and jam!), but had no idea what to do with this bright, punchy vegetable on the savory side of life. This salad came about as I was playing in the kitchen during lunch, trying to use up the last bits and bobs of various vegetables lounging in my crisper drawer. I think it turned out well.
Gluten-free, paleo, Whole30
Rhubarb & Rosemary Chicken Cabbage Salad
1/4 head Savoy cabbage
1 hand full fresh green beans
1/2 stalk rhubarb
6 ounces grilled rosemary chicken breast
1Tbsp. pomegranate molasses
2Tbsp. grapeseed or pistachio oil
1Tbsp. fresh thyme
1 big pinch Kosher salt
Few grinds black pepper
Shred the cabbage (you want about 2c.).
Chop the green beans (you want about 1/4c.).
Dice the rhubarb (you want about 1/4c.).
Halve the grapes.
Chop the chicken.
Chop the thyme.
Add all to a large bowl. Drizzle the pomegranate molasses and oil over top, hit with a big pinch Kosher salt and a few grinds black pepper and toss to combine.
Serves 1 for lunch