Let’s Cook: Stem-to-Root Salads
- by bonappetit
Reduce unnecessary trips to the grocery store by using all parts of the plants you do buy. This is a great reminder — especially during Earth Week — that plants produce edible parts we often waste. Don’t toss those leaves and stems. Enjoy them!
Carrot and Chard Slaw
Serves 4 (1 cup servings)
4-6 leaves Swiss chard (about 4 ounces)
4-6 slender carrots (about 6 ounces), peeled, shredded
1-3/4 cups shredded green cabbage (about 4 ounces)
1/8 teaspoon kosher salt
2-1/2 tablespoons unseasoned rice wine vinegar
3/4 teaspoon harissa paste
4 teaspoons Just Mayo
4 teaspoons low-fat sour cream
Stack the chard leaves. Roll lengthwise into a tight cylinder and slice thinly (including the ribs and stems) into ribbons, or chiffonade. Transfer for a large bowl.
Add carrots, cabbage, and salt to bowl. Mix well and let stand 5 minutes.
Add vinegar and stir well. Stir in harissa, Just Mayo, and sour cream.
Serve cold as a side salad or accompaniment.
Celery and Cauliflower Leaf Salad
Golden Beets with Carrots and Beet Greens