Rainbow Chard SlawJim Kennedy
Recipe information
Yield
Serves 8
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
Preparation
Step 1
1. Combine chard, cabbage, carrot, and nuts in a large bowl.
Step 2
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.
Step 3
3. Toss with salad mix.
Step 4
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.)
Step 5
5. Top with hemp seeds and dried blueberries.
Nutrition Per Serving
NUTRITIONAL INFORMATION PER SERVING: 236 calories
23g protein
10.2g carbohydrates
2.9g fiber
4.4g sugar
12g fat
1.4g saturated fat
49mg cholesterol
153mg sodium
#### Nutritional analysis provided by _The Omni Diet_
Reprinted with permission from The Omni Diet: The Revolutionary 70% Plant + 30% Protein Program to Lose Weight, Reverse Disease, Fight Inflammation, and Change Your Life Forever by Tana Amen, B.S.N., R.N. Copyright © 2013 by Tana Amen, B.S.N., R.N. Published by St. Martin's Press.
