Enjoy crunchy texture and layers of taste in purple, orange and green Tricolor Slaw. Tricolor Slaw boasts bright color and flavor along with an abundance of vitamins, minerals and antioxidants. This easily prepared salad is especially so when you use a food processor to grate the carrots and shred the cabbage. With a sharp knife, thinly slicing the chard and kale goes quickly as well.
Chew on this
Eat Tricolor Slaw when there’s no need to hurry through your meal. The raw greens as well as the carrots and cabbage suggest we slow down and chew. Very thinly slicing young, tender kale and chard also makes a difference. As does the amount of time the vegetables in Tricolor Slaw sit in the dressing. This same tenderizing process takes place with classic coleslaw, softening the vegetables with time and salt.
Prepare the dressing before slicing/shredding the vegetables. Then toss the kale with the dressing as soon as you finish thinly slicing it. Do the same in turn with the chard, cabbage and carrots. This way the vegetables have some additional “dressing time” to soften while you prepare the scallion and fresh herbs.
Have salad will travel
Tricolor Slaw just gets better as it sits. The flavors marry and brighten and the vegetables become more tender. A perfect salad for picnics, barbecues, buffets and box lunches.
Tricolor Slaw w/ Kale, Chard, Purple Cabbage & Carrots
Inspired by and adapted from a recipe from Tana Amen, author of The Omni Diet
When possible, prepare this slaw 30 minutes before you serve it. Though add the toasted almonds just before serving to retain their crunch. Having the vegetables sit in the dressing while you prepare the herbs softens the vegetables making them less of a “chew.”
Makes 9 cups
Active Time: 30 minutes
2 teaspoons Dijon mustard or your own Cultured Mustard
2 tablespoons apple cider vinegar
2 tablespoons mayonnaise (optional)
¾ teaspoon cinnamon
½ teaspoon nutmeg
½ cup extra-virgin olive oil
½ teaspoon salt
Dozen twists freshly ground black pepper
½ cup slivered almonds
2 ½ cups young lacinato kale, stems removed and very thinly sliced; leaves halved and thinly sliced
2 cups Swiss chard, stems removed and very thinly sliced; leaves halved and thinly sliced
4 cups shredded purple cabbage (2mm food processor slicing disc)
2 cups grated carrot
1 large scallion, thinly sliced on the diagonal
2 tablespoons fresh basil chiffonade
2 tablespoons finely chopped fresh parsley
1 tablespoon thinly sliced fresh oregano
- Heat the oven to 350 degrees. Place the slivered almonds on a baking pan. Bake them 6-7 minutes until lightly toasted. Put aside to cool.
- Prepare the dressing: Blend all ingredients together in a blender. Alternatively, use a small whisk to stir together the mustard, vinegar, mayonnaise, cinnamon, nutmeg, salt and pepper in a small bowl. Continue whisking while you slowly pour in the olive oil and the dressing thickens.
- Prepare the slaw: Thinly slice the kale. Place it in a large bowl and toss it with the dressing.
- Thinly slice the Swiss chard and toss it with the kale.
- Shred the purple cabbage and toss it with the kale and chard.
- Grate the carrots and toss with the other vegetables.
- Thinly slice the scallion, basil and oregano; finely chop the parsley. Toss with the other vegetables and dressing.
- Adjust the salt and pepper to taste.
- Toss in the toasted almonds just before serving Tricolor Slaw.