Rainbow Chard Slaw With Quick Pickled Stems

By Matt Heffernan
October 2, 2014
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Rainbow Chard Slaw With Quick Pickled Stems

Author Notes: This simple slaw celebrates the fall harvest by utilizing the entire bunch of rainbow chard. The leaves are crisp and creamy, while the pickled stems add a tart, peppery bite that will brighten up your meal.Matt Heffernan

Serves: 6-8

  • 1 bunch Rainbow chard
  • 1 Shallot
  • 1 cup Cider vinegar
  • 1 cup Water
  • 1 teaspoon Salt
  • 1 teaspoon Honey
  • 3 tablespoons Lemon juice (juice from 1 lemon)
  • 1/2 cup Mayonnaise
  • 1 teaspoon Dijon mustard
  1. Strip the leaves from your rainbow chard.
  2. Chop the chard stems into 1/4 inch pieces.
  3. Thinly slice the shallot.
  4. Bring the vinegar, water, salt, and honey to a boil in a small sauce pan and remove from the heat.
  5. Add your chard stems and shallot to the boiling pickling liquid and let sit for 10-15 minutes.
  6. Slice the chard leaves into thin ribbons.
  7. Whisk together the lemon juice, mayonnaise and Dijon mustard to create a dressing.
  8. Dress your slaw by combining the chard ribbons with the dressing in a large serving bowl and tossing together.
  9. Drain the pickled chard stems and incorporate them to your slaw.

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