For the Chimichurri Vinaigrette:

• 1-1/2 tablespoons white wine vinegar
• 1-1/2 tablespoons Chimichurri Spice 
• 2 teaspoons Himalayan Pink Salt 
• 3 tablespoons extra virgin olive oil

For the Slaw:

• 2 rhubarb stalks
• 1-1/2 cups carrot, julienned with mandolin
• 1/2 purple medium cabbage, thinly sliced
• 1/2 shallot, thinly sliced
• 1/2 cup cilantro, chopped
• 2 teaspoonsBlack Kampot Salted Peppercorn 

For the Chimichurri Vinaigrette:

In a small bowl whisk together all of the ingredients until combined and salt has dissolved. Set aside for dressing the slaw.

For the Slaw:

Using a "Y" peeler, thinly peel the rhubarb into long thin strips. With the leftover rhubarb that is too thin to peel, cut the stalks thinly into strips. Add the rhubarb strips to a container of ice water with a lid and refrigerate for 4 hours or overnight. Strain the rhubarb and discard the water. Cut the rhubarb curls down, if necessary. 

In a large bowl, add the rhubarb and the cut carrots, cabbage and cilantro. Add all of the dressing and give it a quickly toss until coated. Garnish with brined Kampot peppercorns and serve cold.