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Rainbow Slaw w/Swiss Chard




Source of Recipe


by fandrekus/EDC, from Organic Gardening/May/June 1999


Recipe Link: http://messageboards.ivillage.com/iv-fdcooking/message.asp?webtag=iv-fdcooking&msg=49.1

List of Ingredients




DRESSING
Juice of 1 Lemon
2/3 cup White Wine Vinegar
1 tsp. salt
¾ tsp. celery seeds
1/3 cup vegetable oil
3 or 4 Tbsp. apple juice concentrate
Freshly ground black pepper to taste
Mix all above together and stir well.
SALAD
8 Cups finely sliced green cabbage
1 Cup thinly sliced Swiss chard leaves
2 Cups finely sliced carrots
1 small thinly sliced sweet onion
1 Cup thinly sliced red Swiss chard stems

Recipe



(The picture looks like all the above are shredded, like Cole slaw)

Place the cabbage in the bottom of a large salad bowl. Create a decorative pattern by arranging the chard leaves. Then arrange the carrots, the onion, and finally the Swiss chard stems.

Pour the dressing over the slaw and serve. The salad may be refrigerated for a few hours but the dressing separates and the red stems lose some of their color if the salad sits too long.

Serves 8 to 10