Rainbow chard slaw
Delight your taste buds with a colorful and flavorful rainbow chard slaw. This vibrant and nutritious dish is a perfect blend of freshness and crunch.
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
- 23g protein
- 10.2g carbohydrates
- 2.9g fiber
- 4.4g sugar
- 12g fat
- 1.4g saturated fat
- 49mg cholesterol
- 153mg sodium
Instructions:
- 1. Mix Swiss chard, coleslaw, grated carrot, and chopped nuts in a large mixing bowl.
- 2. In a small bowl, whisk together olive oil, vinegar, vegan mayonnaise, allspice, cinnamon, nutmeg, oregano, basil, black pepper, salt, and sweetener until well combined.
- 3. Gently coat the salad mixture with the dressing.
- 4. Refrigerate the salad for 30 minutes before serving, if possible, to allow the flavors to blend. (This salad tends to taste even better the next day, after the flavors have melded together and the Swiss chard has absorbed some of the dressing.)
- 5. Sprinkle hemp seeds and dried blueberries on top of the salad.
Summary:
- Calories: 1116 kcal
- Fat: 86 g
- Protein: 32 g
- Carbs: 62 g
- Potassium: 1736 mg
- Magnesium: 565 mg