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| Servings |
Ingredients
- 3 cups Swiss chard shredded or finely chopped
- 1 cup purple cabbage shredded
- 1/4 cup carrot shredded
- 1/2 cup raw almonds chopped or slivered (I like to soak them for 4-6 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 fresh oregano finely chopped (or 1/2 teaspoon dried)
- 1 tablespoon fresh basil (or 1/2 teaspoon dried)
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt (optional)
- 1-2 teaspoons xylitol or 1 packet stevia
- 1/4 cup raw hemp seeds
- 1/2 cup dried unsweetened blueberries
Ingredients
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Instructions
- Combine chard, cabbage, carrot, and nuts in a large bowl.
- In a small mixing bowl, combine olive oil, vinegar, Vegenaise® (if desired), allspice, cinnamon, nutmeg, oregano, basil, pepper, salt and sweetener. Whisk until mixture is blended well.
- Toss with salad mix.
- 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.
- Top with hemp seeds and dried blueberries.
Recipe Notes
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