Rainbow Chard Slaw
Ingredients
- 3 cups shredded or finely chopped Swiss chard
- 1 cup shredded purple cabbage ⓘ
- 1/4 cup shredded carrot ⓘ
- 1/2 cup chopped or slivered raw almonds (I like to soak them for 4 to 6 hours, time permitting) ⓘ
- 1/4 cup macadamia-nut oil or olive oil (macadamia-nut oil gives this salad a unique flavor) ⓘ
- 1 tablespoon apple cider vinegar
- 1 tablespoon Vegenaise (optional) ⓘ
- 1/2 teaspoon allspice ⓘ
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg ⓘ
- 1 tablespoon finely chopped fresh oregano, or 1/2 teaspoon dried ⓘ
- 1 tablespoon chopped fresh basil, or 1/2 teaspoon dried ⓘ
- 1/4 teaspoon black pepper ⓘ
- 1/4 teaspoon sea salt (optional)
- 1 to 2 teaspoons xylitol or 1 packet stevia ⓘ
- 1/4 cup raw hemp seeds ⓘ
- 1/2 cup dried, unsweetened blueberries ⓘ
Instructions
- 1. Combine chard, cabbage, carrot, and nuts in a large bowl.
- 2. In a small mixing bowl, combine oil, vinegar, Vegenaise, allspice, cinnamon, nutmeg, oregano, basil, pepper, salt, and sweetener. Whisk until mixture is blended well.
- 3. Toss with salad mix.
- 4. Allow salad to refrigerate for 30 minutes prior to serving, if possible, so flavors can marry. (This salad actually tastes better the following day, after the flavors marry and the chard has a chance to absorb some of the dressing.)
- 5. Top with hemp seeds and dried blueberries.
Nutrition & Diet Analysis (per serving)
823
kcal
41% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).