Let’s Cook: Stem-to-Root Salads

Broccoli stem saladReduce 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.

More inspiration:

Celery and Cauliflower Leaf Salad

Golden Beets with Carrots and Beet Greens

Roasted Carrots and Carrot Greens Salad (PDF)