Rainbow Chard Slaw

Ingredients for Rainbow Chard Slaw

• 450g shredded or finely chopped Swiss chard

• 1 cup shredded purple cabbage

• 1/4 cup shredded carrot

• 70g chopped or slivered raw almonds (I like to soak them for 4 to 6 hours, time permitting)

• 60ml macadamia-nut oil or olive oil (macadamia-nut oil gives this salad a unique flavour)

• 1 tablespoon apple cider vinegar

• 1 tablespoon Vegenaise (optional)

• 1/2 teaspoons allspice

• 1/4 teaspoons cinnamon

• 1/4 teaspoons nutmeg

• 1 tablespoon finely chopped fresh oregano, or 1/2 teaspoons dried

• 1 tablespoon chopped fresh basil, or 1/2 teaspoons dried

• 1/4 teaspoons black pepper

• 1/4 teaspoons sea salt (optional)

• 1 to 2 teaspoons xylitol or 1 packet stevia

• 35g raw hemp seeds

• 70g dried, unsweetened blueberries

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 flavours can marry. (This salad actually tastes better the following day, after the flavours marry and the chard has a chance to absorb some of the dressing.)

5. Top with hemp seeds and dried blueberries.

Avvertenza

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