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
Lemon juice (juice from 1 lemon)
In This Recipe
Strip the leaves from your rainbow chard.
Chop the chard stems into 1/4 inch pieces.
Thinly slice the shallot.
Bring the vinegar, water, salt, and honey to a boil in a small sauce pan and remove from the heat.
Add your chard stems and shallot to the boiling pickling liquid and let sit for 10-15 minutes.
Slice the chard leaves into thin ribbons.
Whisk together the lemon juice, mayonnaise and Dijon mustard to create a dressing.
Dress your slaw by combining the chard ribbons with the dressing in a large serving bowl and tossing together.
Drain the pickled chard stems and incorporate them to your slaw.