Rainbow Chard Slaw
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 cup shredded carrot
- 1 cup shredded purple cabbage
- 3 cups shredded or finely chopped swiss chard
- 1/2 cup chopped or slivered raw almonds (i like to soak th time permitting)
- 1/4 cup macadamia-nut oil or olive oil (macadamia-nut oil
- 1 tablespoon vegenaise (optional)
- 1 tablespoon finely chopped fresh oregano or 1/2 teaspoon dried
- 1 tablespoon chopped fresh basil or 1/2 teaspoon dried
- 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
- Carbohydrate 4.3229187499958 g
- Cholesterol 0 mg
- Fat 0.360779999998986 g
- Fiber 1.46424997643873 g
- Protein 0.388516249995007 g
- Saturated Fat 0.180369374999935 g
- Serving Size 1 1 recipe (45g)
- Sodium 20.6559999999937 mg
- Sugar 2.85866877355707 g
- Trans Fat 0.0909852499998066 g
- Calories 22 calories
Preparation 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. 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.
