Sesame Chard Slaw
Ingredients
Dressing
- 3 tablespoons cider vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon honey
- 2 teaspoons sesame seeds
- 2 teaspoons toasted sesame oil
- 2 teaspoons soy sauce
- ½ teaspoon garlic powder Vegetables
- 12 ounces Swiss chard (stems removed, chiffonade)
- 1 cup chopped red cabbage, or whatever lettuce is in the fridge
- 1 yellow sweet pepper, chopped
Instructions
- You can reserve some stems and chop them up real fine, and/or sautée them to get rid of any bitter flavors.
- After removing the chard stems, roll up a few leaves at a time (into a cigar shape) and slice widthwise to make 1/4 inch strips.
- Chop up various fresh vegetables, such as carrots and zucchini in matchsticks if you don't have bell pepper.
- In a large bowl, whisk together vinegar, vegetable oil, honey, sesame seeds, sesame oil, soy sauce and garlic powder.
- Add chard stems and leaves, red cabbage, and peppers to the bowl. Toss to coat. Cover and chill 4 to 24 hours.