Rainbow Chard Slaw Food

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RAINBOW CHARD SLAW



Rainbow Chard Slaw image

Provided by Tana Amen

Categories     Salad     Leafy Green     Vegetable     Side     Vegetarian     Healthy     Vegan     Cabbage     Chard     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 17

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

Steps:

  • 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.

RAINBOW COLESLAW



Rainbow Coleslaw image

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons apple cider vinegar
1 tablespoon honey
3 tablespoons extra-virgin olive oil
1 teaspoon whole celery seed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large carrots, julienne
2 cups shredded green cabbage
2 cups shredded purple cabbage

Steps:

  • Combine the apple cider vinegar and honey in a large mixing bowl and whisk until combined. While continuously whisking, slowly pour the olive oil in to emulsify the dressing. Sprinkle in the celery seed, salt and freshly ground black pepper and stir to combine.
  • Add the carrots, green cabbage and purple cabbage. Toss with the dressing and transfer to a serving dish.

LEMON-GARLIC RAINBOW CHARD



Lemon-Garlic Rainbow Chard image

I love greens, garlic, and lemon! This blends all three for an awesome-tasting side dish.

Provided by ISISILLUSION

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 4

Number Of Ingredients 5

3 bunches rainbow chard, trimmed and rinsed
6 tablespoons olive oil
6 cloves garlic, sliced, or to taste
1 pinch crushed red pepper flakes
1 tablespoon lemon juice

Steps:

  • Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.
  • Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 8.3 g, Fat 20.7 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 363.9 mg, Sugar 2 g

GARDEN-FRESH RAINBOW CHARD



Garden-Fresh Rainbow Chard image

Chard, a member of the beet family, is prized for its green leaves and colorful stalks. Stir up these good-for-you greens with garlic and red onion. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

2 tablespoons olive oil
1 medium red onion, halved and sliced
3 garlic cloves, sliced
1/4 cup chicken broth
2 bunches rainbow Swiss chard, coarsely chopped (about 16 cups)
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer., Add broth and chard; cook and stir until chard is tender, 5-6 minutes. Remove from heat; stir in lemon juice, salt and pepper.

Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 631mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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