I know it is extremely bad for my wallet, but I tend to wander around the health foods store and see what catches my attention. This week the organic rainbow chard practically screamed at me. Giant leaves, super bright stalks, and the fact when I was looking at them the veggie sprayers got me in the face all lead to: yes, please and a ridiculous looking grocery bag.
I love slaw in any way shape or form, and I decided the fresh rainbow chard’s bite would pair really well with the goat yogurt in my refrigerator, sweet carrots, and a bit of my favorite spice, nutmeg. And oh was I correct! I love the simple to whip up, super bright Rainbow Chard Slaw (I’ve been munching on the leftovers for days!)
Ingredients:
3 Cups Rainbow Chard, Chopped
2 Cups Red Cabbage, Chopped
1 Cup Carrots, Shredded
2 Tablespoons Goat Yogurt
2 Tablespoons Fresh Basil, Finely Chopped
1 Tablespoon Dried Tarragon
2 Teaspoons Olive Oil
1 Teaspoon Apple Cider Vinegar
2 Teaspoons Nutmeg
Salt and Pepper to Taste
Squeeze of Lemon
Optional: Top with Shredded Almonds
1. Combine chard, cabbage, and carrots in a large bowl. Toss well.
2. In a small bowl combine yogurt, basil, tarragon, olive oil, apple cider vinegar, nutmeg, salt and pepper, and a squeeze of lemon juice.
3. Add yogurt mixture to greens, combine well.
4. Cover and pop the slaw in the fridge to chill and let the flavors meld.
5. Enjoy!
Super simple often means super delicious! This summer salad goes well with lots of summer barbeque staples- add it to your mushroom burgers or serve it with your favorite slab of fish!
What is your favorite type of slaw? Do you go traditional or substitute greens like rainbow chard? Let me know in the comments below!
