From: Rosalind Creasy

Serves 8 to 10

This slaw is fairly low in calories for a party dish and packed with nutrition. Serve it with grilled meats or as part of a buffet. The salad may be refrigerated for a few hours, but the dressing will separate and the red chard stems lose some of their color if it sits too long.

Ingredients

Dressing:

Juice of 1 lemon
2/3 cup white wine vinegar
1 teaspoon salt
¾ teaspoon celery seeds
1/3 cup vegetable oil
3 to 4 tablespoons organic frozen apple juice concentrate
Freshly ground black pepper to taste

Salad:

8 cups finely sliced organic green cabbage, 1 large
1 cup thinly sliced organic chard leaves
2 cups finely sliced organic carrots
1 small sweet onion, thinly sliced
1 cup thinly sliced red or rainbow chard stems

Directions

In a small bowl mix the lemon juice, vinegar, salt, celery seeds, oil, apple juice and pepper and stir until they are fairly well blended. Set aside.

Place cabbage in the bottom of a large salad bowl. Creating a decorative pattern, arrange the sliced chard leaves, then the carrots, the onions and finely, the chard stems on top of the cabbage.

Pour the dressing over the sliced vegetables and serve.