Rainbow Chard Slaw With Quick Pickled Stems

1. 1

   Strip the leaves from your rainbow chard.

2. 2

   Chop the chard stems into 1/4 inch pieces.

3. 3

   Thinly slice the shallot.

4. 4

   Bring the vinegar, water, salt, and honey to a boil in a small sauce pan and remove from the heat.

5. 5

   Add your chard stems and shallot to the boiling pickling liquid and let sit for 10-15 minutes.

6. 6

   Slice the chard leaves into thin ribbons.

7. 7

   Whisk together the lemon juice, mayonnaise and Dijon mustard to create a dressing.

8. 8

   Dress your slaw by combining the chard ribbons with the dressing in a large serving bowl and tossing together.

9. 9

   Drain the pickled chard stems and incorporate them to your slaw.

* Per serving · 4 servings · Values may vary.

No additional tips available.