Summer cooking has never been my favourite. Unless I'm outside in the garden grilling, or on a beach with a camp stove, I've always found it far too hot and bothersome to put much love into cooking anything past breakfast. Now that I'm away from the west coast and experiencing the heat and humidity of a New York summer, this fact has proved true yet again. While all around me people are living and thriving in the heat (how, I don't know!), my temperate self is searching for any excuses to escape it. While I still haven't quite mastered how the A.C. works (I've just decided its like a microwave, and come to the conclusion I'll just never know how to use it), I've been using fresh fruits and veggies to beat the heat and help make sure I'm hydrated.
Between the city heat and my long days of interning, I've been trying to have dinner cooked and ready in under ten minutes. It's a rather optimistic goal, which doesn't always work out, but sometimes, it's amazing.
Fresh and crisp summer veggies along with vibrant herbs come together to make this light and healthy coleslaw - ain't no mayo here- that will leave you feeling recharged instead of weighed down, like a traditional coleslaw would. Cabbage has been switched out for chard, which is a true super food. With more iron, calcium, and fibre than kale, chard makes an excellent replacement to any leafy green or brassica. If you want a truly raw meal, this salad is great on its own or with zucchini noodles (aka, zoodles), or served along with soba (will cook in only six minutes, yay!)...And for some ironic twist of faith, the heat just broke and the sky has opened up.
Rainbow Chard Coleslaw with Mixed Herbs(Serves 2-4) Print it Here
1 Bunch of Chard (any variety), slivered (about 3 cups)1 Cup Julienned Carrots (or grated)1 Cup Julienned Zucchini (or grated) ½ Cup Slivered Basil½ Cup Slivered Mint½ Cup Slivered Cilantro½ Cup Slivered Chives⅓ Cup Slivered Almonds
1 Cup Watercress for Garnish
2 Tbsp. Lemon Juice
2 Tbsp. Apple Cider Vinegar
3 Tbsp. Tamari
1 Tbsp. Honey or Agave
3 tablespoon Olive or Avocado Oil
1 teaspoon Grated Ginger, from a 1 inch/ 2.5 cm piece
1 ½ tsp. Curry Powder
1 tsp. Cayenne Powder
Soba Noodles, Optional 1. Chop all the veggies (except watercress) and place them in a large bowl2. Mix all the dressing ingredients together and toss with the herb mixture. Add in the almonds3. Serve as is with the watercress and more almonds, or alongside soba noodles.