A good slaw can really bring a summertime dish together. Whether it is piled over a barbecue sandwich or nestled between some ribs and baked beans, a great slaw can add texture and flavors to any dish.
In addition to all those fresh flavors and crunchy textures, this particular slaw also adds a gorgeous pop of bright colors that I absolutely love. The purple cabbage and red onions are beautiful and that rainbow chard is totally fabulous with its bright yellows, oranges and reds. This is a colorful and appealing looking side dish full of tangy, citrusy flavors that pair well with just about everything.
Let’s get it started…
You will need a medium sized head of purple cabbage with the outer leaves removed, a small red onion and a big bunch of rainbow chard. You are only going to use the stems of the rainbow chard for this slaw, but keep the leaves and add them to a salad or wilt them down with some butter and sea salt for a delicious side dish.
I love a super fine slaw, so I prefer to slice everything thinly, but if you like your slaw more on the chunky side, keep your slices thicker. Its whatever you love!
Slice the stems of the chard and rinse them thoroughly. Slice the red onion and purple cabbage and combine everything into a large bowl.
Can we just talk about how beautiful this bowl is for a quick sec? The colors are so bright and vibrant and inviting. I cannot wait to get this slaw dressed and dig in…
The dressing for this slaw is light, tangy and well balanced. To bring it together, combine 1/4 cup of extra virgin olive oil, 1/4 cup of Greek yogurt or Mexican crema, 2 tablespoons of fresh citrus juice (lemons, limes or oranges work great!), 2 tablespoons of rice wine or apple cider vinegar (I prefer rice wine vinegar, but if you aren’t a fan or don’t have it on hand, apple cider vinegar works good as well), 1 tablespoon of granulated sugar, 1/2 teaspoon of celery salt, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper in a small bowl.
Give your dressing a quick taste to make sure everything is how you want it and then pour the dressing over the cabbage, onions and chard and toss until fully incorporated.
This dressing is just creamy enough to give you that classic slaw consistency, but still super light and refreshing. The rice wine vinegar adds a great tanginess and the fresh citrus juice adds a layer of brightness that makes this slaw a little more cheerful than your average slaw. I love the flavors and am quite confident that you will too!
Whether you decide to make this slaw to top a burger, a chicken sandwich or some tacos or you plan to bring a big bowl of it to your next cook out, it will make every plate a little prettier and will be gone in record time.
Rainbow Chard & Purple Cabbage Citrus Slaw
Ingredients
- 1 medium purple cabbage, very thinly sliced
- 1 small red onion, very thinly sliced
- 1 bunch of rainbow chard stems, thinly sliced
- 1/4 cup of extra virgin olive oil
- 1/4 cup of plain Greek yogurt or Mexican crema
- 2 tablespoons of fresh citrus juice
- 2 tablespoons of rice wine vinegar or apple cider vinegar
- 1 tablespoon of granulated sugar
- 1/2 teaspoon of celery salt
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions
- In a large bowl, combine the thinly sliced purple cabbage, red onion and rainbow chard stems
- In a small bowl, whisk 1/4 cup of extra virgin olive oil, 1/4 cup of Greek yogurt or crema , 2 tablespoons of fresh citrus juice, 2 tablespoons of rice wine or apple cider vinegar, 1 tablespoon of granulated sugar, 1/2 teaspoon of salt, 1/2 teaspoon of celery salt and 1/4 teaspoon of black pepper
- Add the dressing into the slaw and toss to combine
- Serve immediately or chill in an airtight container
