Chard Slaw With Creamy Scallion Dressing Recipes

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RAINBOW CHARD SLAW



Rainbow Chard Slaw image

Provided by Tana Amen

Categories     Salad     Leafy Green     Vegetable     Side     Vegetarian     Healthy     Vegan     Cabbage     Chard     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 17

3 cups shredded or finely chopped Swiss chard
1 cup shredded purple cabbage
1/4 cup shredded carrot
1/2 cup chopped or slivered raw almonds (I like to soak them for 4 to 6 hours, time permitting)
1/4 cup macadamia-nut oil or olive oil (macadamia-nut oil gives this salad a unique flavor)
1 tablespoon apple cider vinegar
1 tablespoon Vegenaise (optional)
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon finely chopped fresh oregano, or 1/2 teaspoon dried
1 tablespoon chopped fresh basil, or 1/2 teaspoon dried
1/4 teaspoon black pepper
1/4 teaspoon sea salt (optional)
1 to 2 teaspoons xylitol or 1 packet stevia
1/4 cup raw hemp seeds
1/2 cup dried, unsweetened blueberries

Steps:

  • 1. Combine chard, cabbage, carrot, and nuts in a large bowl.
  • 2. In a small mixing bowl, combine oil, vinegar, Vegenaise, allspice, cinnamon, nutmeg, oregano, basil, pepper, salt, and sweetener. Whisk until mixture is blended well.
  • 3. Toss with salad mix.
  • 4. Allow salad to refrigerate for 30 minutes prior to serving, if possible, so flavors can marry. (This salad actually tastes better the following day, after the flavors marry and the chard has a chance to absorb some of the dressing.)
  • 5. Top with hemp seeds and dried blueberries.

CHARRED SCALLION DIP WITH LEMON AND HERBS



Charred Scallion Dip With Lemon and Herbs image

This creamy scallion dip could be the cooler cousin of ranch dressing or sour cream and onion dip. Grilled scallions add smokiness, while fresh chives and raw scallions lend brightness to the tangy, herb-flecked dip. If you don't have a grill or grill pan, you can broil the scallions in your oven. Once assembled, the dip benefits from chilling to round out the flavors. At least an hour works, but it's better after a day. It needs nothing more than potato chips alongside, but it's also great with crudités, crackers, grilled vegetables, fried chicken or slathered on sandwiches.

Provided by Alexa Weibel

Categories     easy, snack, barbecues, dips and spreads, appetizer, side dish

Time 20m

Yield 1 1/4 cups

Number Of Ingredients 13

12 scallions, roots and tops trimmed
3 tablespoons minced fresh chives
1 tablespoon finely chopped fresh dill, or 1 teaspoon dried dill (optional)
Kosher salt and black pepper
1 tablespoon canola oil or other neutral oil
1/2 cup plus 2 tablespoons sour cream or Greek yogurt
4 ounces cream cheese, softened
1/2 teaspoon lemon zest plus 1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon granulated sugar
Extra-virgin olive oil, for drizzling
Potato chips, for serving

Steps:

  • Heat a grill or a grill pan over high.
  • As pan heats up, prepare the scallion-herb mixture: Halve 2 scallions lengthwise, then slice very thinly crosswise. Transfer to a medium bowl. Stir in chives and dill, if using. Season with salt and pepper, and set aside.
  • On a baking sheet, toss remaining 10 scallions with the canola oil. Season generously with salt and pepper, and toss to coat. Working in batches if necessary, grill the scallions over high heat, turning occasionally, until deeply grill-marked and slightly softened, 4 to 5 minutes. Transfer to a cutting board to cool.
  • While the scallions cool, add the sour cream, cream cheese, lemon zest and juice, onion and garlic powders, and sugar to the medium bowl with the scallion-herb mixture.
  • Thinly slice the grilled scallions, then add to the sour cream mixture and stir to combine. Season to taste with salt and pepper. Refrigerate until chilled, at least 1 hour or ideally 1 day. (The flavor will deepen as it sits.) To serve, drizzle with olive oil. Serve with potato chips for dipping.

CHARD SLAW WITH CREAMY SCALLION DRESSING



Chard Slaw with Creamy Scallion Dressing image

Serve any extra dressing with wedges of Bibb lettuce.

Provided by Martha Stewart

Time 50m

Number Of Ingredients 8

2 English muffins, split in half
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/3 cup mayonnaise
2 scallions, white and pale-green parts finely chopped (about 2 tablespoons), dark-green tops chopped and reserved for garnish (optional)
1 tablespoon Champagne vinegar or white-wine vinegar
1 bunch (about 1 pound) chard, preferably rainbow
1/2 pound cantaloupe, peeled, seeded, and cut into 2-inch pieces (about 2 cups; optional)

Steps:

  • Preheat oven to 375 degrees. Place English muffins on a rimmed baking sheet, brush with oil, and generously season with salt and pepper. Toast in oven until golden but still slightly soft in centers, 16 to 18 minutes. When cool enough to handle, tear into bite-size pieces. Meanwhile, whisk together mayonnaise, scallions, and vinegar. Season with salt and pepper.
  • Remove stems and center ribs from chard with a knife and set aside. Stack a few leaves at a time, roll up like a cigar, and thinly slice crosswise; transfer to a large bowl. Cut chard stems and ribs crosswise into 2-inch pieces, thinly slice lengthwise, and add to bowl with chard. Chard can be prepared up to 1 day ahead, covered with damp paper towels, and stored in refrigerator. Just before serving, toss chard with croutons and cantaloupe; garnish with scallion tops. Serve with dressing.

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