Rainbow Chard Slaw with Yogurt Dressing

1. 1
   prep

   Prep the rainbow chard.

   1.Wash the chard leaves and stems thoroughly.

   2.Separate the leaves from the stems. Slice the stems crosswise into thin half-moons.

   3.Stack the leaves, roll them into a tight cigar shape, and slice thinly into ribbons.
2. 2
   prep

   Julienne the carrot and slice the onion.

   Peel the carrots and cut them into thin matchsticks. Thinly slice the red onion half.

3. 3
   mix

   Make the yogurt dressing.

   1.In a small bowl, add the yogurt, lemon juice, and olive oil.

   2.Add the minced garlic, black pepper, and salt.

   3.Whisk until smooth and well combined.
4. 4
   mix

   Toss the slaw.

   In a large bowl, combine the sliced chard stems, chard ribbons, julienned carrot, and sliced red onion. Pour the yogurt dressing over the vegetables and toss well with your hands or tongs until everything is evenly coated.

   TIPMassage the dressing into the chard for a minute to slightly soften the leaves.
5. 5
   serve

   Serve immediately or let it rest.

   Serve the slaw right away for maximum crunch, or let it sit in the fridge for 15-20 minutes to allow the flavors to meld.

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