Ingredients:
1 cup kale leaves cut in ½-inch strips
1 cup rainbow chard leaves cut in ½-inch strips
¼ cup rainbow chard stems, diced ½ inch
1 cup bok choy stems cut in ½-inch pieces
½ cup bok choy leaves cut in ½-inch strips
½ cup purple cabbage, shredded
½ cup plain yogurt
1 clove garlic, minced
2 teaspoons lemon juice
1 tablespoon fresh dill
¼ teaspoon honey
Salt and pepper
Directions:
Mix together the first six ingredients in a large mixing bowl. Whisk together the remaining five ingredients to make the dressing. Season with salt and pepper, then pour the dressing over the top of the summer slaw.
Serves: 6
Recipe by: Elizabeth Blessing, co-owner Green B.E.A.N. Delivery