Rainbow Chard Slaw With Quick Pickled Stems

Directions

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.