Rainbow Chard Slaw

Ingredients

• •3 cups shredded or finely chopped Swiss chard
• •1 cup shredded purple cabbage
• •¼ cup shredded carrot
• •½ cup chopped or slivered raw almonds
• •¼ cup macadamia-nut oil or olive oil
• •1 tablespoon apple cider vinegar
• •1 tablespoon Vegenaise
• •½ teaspoon allspice
• •¼ teaspoon cinnamon
• •¼ teaspoon nutmeg
• •1 tablespoon fresh oregano
• •1 tablespoon fresh basil
• •¼ teaspoon black pepper
• •¼ teaspoon sea salt
• •1 teaspoon xylitol or stevia
• •¼ cup raw hemp seeds
• •½ cup dried blueberries
• •½ cup unsweetened blueberries

Cooking Instructions

1. 1.

   1. Combine chard, cabbage, carrot, and nuts in a large bowl.

   5 min

2. 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.

   5 min

3. 3.

   3. Toss with salad mix.

   2 min

4. 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.)

   30 min

5. 5.

   5. Top with hemp seeds and dried blueberries.

   2 min