Gallery

Recipe Summary

active:
25 mins
total:
25 mins
Servings:
12
Yield:
6 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the chard, sprouts, fennel bulb and onion.

    Advertisement
  • In a medium bowl, whisk together the lemon juice, mustard, vinegar, salt and pepper. Whisk in the oil. Pour dressing over the vegetables and toss well to coat. Cover and refrigerate for at least six hours or overnight. The acid in the dressing tenderizes the vegetables during the rest.

  • Chop reserved fennel fronds and sprinkle over slaw before serving.

Tips

To quickly and easily slice chard into ribbons, remove the stems and stack the leaves. Roll them up like a log and slice.A mandoline makes quick work of thinly slicing the sprouts, fennel and onion. If you don't have one, take your time with a large, sharp kitchen knife.

Nutrition Facts

102 calories; fat 9g; saturated fat 1g; carbohydrates 5g; mono fat 7g; poly fat 1g; insoluble fiber 2g; sugars 2g; protein 1g; vitamin a 1411.9IU; vitamin c 27.3mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 23mcg; sodium 246mg; potassium 246mg; calcium 30mg; iron 0.8mg.
Advertisement
Advertisement