Spring Rainbow Chard Slaw With NC Blueberries
SIDES & SALADS
We’ve found a nifty organization that helps folks eat better. Eastern Carolina Organics markets and distributes wholesale Carolina organic farm produce to retailers, restaurants and buying clubs.
They say (and we agree) that “a sustainable food system is based on providing fresh local fruit, vegetables and herbs while protecting the environment.” ECO offers recipes that are delicious and healthy like this one: Spring Rainbow Chard Slaw with NC Blueberries. This recipe is a super hero for sure. And that sprinkle of blueberries? The proverbial cherry on top. Enjoy!
Discover more about ECO at easterncarolinaorganics.com
3 cups finely chopped Rainbow Chard (stem and leaves)
1 cup shredded purple cabbage
1/4 cup shredded carrot
1/2 cup chopped or slivered raw almonds
1/2 cup fresh NC blueberries
¼ cup olive oil
1 Tablespoon apple cider vinegar
2 Tablespoons mayo* (or vegan mayo) and more/less depending on personal preference
½ teaspoon allspice
¼ teaspoon cinnamon
¼ 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
1 to 2 teaspoons xylitol, stevia or sugar
1/4 cup raw hemp seeds
PREPARATION & METHOD
1. Combine rainbow chard, cabbage, carrot, nuts and blueberries in a large bowl.
2. In a small mixing bowl, combine oil, vinegar, *mayo, 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, or full day, prior to serving.
5. Top with hemp seeds and serve.
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