It is often those super simple afterthought dishes that wow me most at meal time.
I whipped up this Creamy Mustard Maple Dressed Raw Chard Salad around lunch time last week. Then I let it marinate and chill in the fridge for a few hours and by dinner time it was cool, flavorful and the perfect green accompaniment to dinner.
This creamy vegan dressing is made using maple, apple cider vinegar, spices, some creamy vegan mayo and coarse/whole grain mustard (..which I honestly do not normally prefer, but in this dressing it WORKS). This salad, with its sweet-and-spicy-mustard undertones really reminded me of a sunny spring day. I wish I had some edible flowers to garnish this perfectly simple salad dish with!
For best results, take your time finding the perfect fluffy, ruffled bunch of organic rainbow or red chard for this recipe! I found my bunch at the farmer's market...
the most important ingredient..
Serve with toasty bread and (vegan) cheese...
..raw DrCow tree nut cheese (I know, I know this is hard to find and crazy expensive - but they ship nationwide!)
You guys know my ever-growing love of raw chard salads. If you have ANY DOUBT that you would love this. Just try it. Chard has a super sweet flavor for a green and even my "once-salad-phobic" husband agrees that RAW chard salads are AMAZING! He gobbled this salad up in about three bites. No joke.
More raw chard salad..
* Raw Chard Salad - with tofu triangles and quesadillas
* Raw Chard Salad aka my "Christmas Tree Salad"
* This salad is made with a mix of kale and chard, but either way - it is FANTASTIC
Thank you for all the 365 Vegan Smoothie love! I was THRILLED to be mentioned on Veg News's list of 15 Most Anticipated Cookbooks of 2013! Get all my book updates by liking my smoothie book page on Facebook.
I also just updated my "About Kathy" page to include my 5 recipe posts that best describe me. (And yes, a raw chard salad is one of them!) check them out!
Creamy Maple Mustard Dressed Raw Chard Salad
vegan, serves 2-3
1 beautiful bunch of organic Swiss chard (any color will work!)
Creamy Maple Mustard Dressing:
2 teaspoon whole/coarse grain mustard
2 teaspoon vegan mayo, aka Vegenaise
1 teaspoon grade B maple syrup
1 teaspoon apple cider vinegar (you can substitute this with lemon juice if necessary)
⅛ teaspoon (or just a few pinches) or fresh orange or lemon zest
pinch of salt (to taste)
pinch of fine black pepper
pinch of cayenne powder
optional: squeeze of lemon juice
additional spices you may want to try: garlic powder, coriander, turmeric, onion powder, nutritional yeast - dried or freshly chopped jalapeno, garlic or parsley.
dressing notes:
* If your chard is an extra large bunch, or you just like more dressing, double my recipe.
* choose a spicy whole grain mustard if possible, otherwise you can add in a ½ teaspoon spicy Dijon mustard in addition - or a few extra dashes of cayenne. The spicy kick is a nice compliment to the sweetness of the maple
salad garnish: fresh lemon or orange citrus zest
Directions:
1. Rinse your chard in cold water - each leaf should be well rinsed to remove any sandy residue. Chop off any brownish ends on the stem. Pat leaves dry with a paper towel of you can use a salad spinner to help dry once they are chopped.
2. Thinly slice the chard into ribbons. Add to a large mxing bowl. You can rinse one more time in cold water if desired.
3. Whisk together your dressing in a small cup. Pour over top greens and toss well.
4. Pour into serving bowl and cover. Place in the fridge to chill for at least one hour before serving. Greens should be eaten within 8 hours of preparing. Serve chilled. Add fresh lemon or orange zest over top to serve.
JenH says
made this tonight and it was really good! thanks for the recipe. I doubled the recipe but not the mayo and added garlic powder. delicious!
Mary Zeltinger says
Is the mustard a liquid purchased in the store or is it dry mustard(powdered)? Please let me know. I am excited to make this recipe.
BlueKarma says
This was very good. I used olive oil instead of mayo, ruby chard and tossed it with some toasted sesame seeds. I topped it with a scoop of curried chickpea salad. Beautiful and delicious combo! Thank you for sharing this, and all, your recipes 🙂
jodye says
I've been so obsessed with maple mustard lately, though mine is generally just maple syrup and mustard. Your version with the whole grain mustard, vinegar, and spices sounds amazing! I'm going to have to change it up tonight with dinner. I usually buy kale or collard greens over chard, but this salad looks too good to pass it up!
Lisa @ The Meaning of Me says
Well, I like all of those, so now I'll have to give them a try. The description works great for me!
Kathy Patalsky says
Hmmm it is kinda tender like spinach but ruffly texture like soft kale and kinda sweet like baby mixed greens. I even think it has a slightly salty tone that I love. The sweetness is reminiscent of beets or carrots. Sorry that was like the worst description ever. But really they are quite lovely! 🙂
Danielle Dewar says
Hi Kathy, great blog! I love using chard in my nightly salad. Green chard is my favourite kind for this because I find that its flavour and texture is stronger than red. I love the ends the best (weird, I know). A great addition to a chard salad is raw onion and steamed kale and zucchini and some raw yellow pear tomatoes. Dress it with a vinaigrette that uses balsamic and white wine vinegar and its addictive!
Lisa @ The Meaning of Me says
This looks really lovely. I'm interested but admittedly have never tried chard. Can you compare the taste to another green?
Kathy Patalsky says
You are welcome! Let me know how you enjoy it!
Marcia says
Thank you so much for this lovely recipe. I LOVE CHARD and can hardly wait to serve this for dinner!
Marcia says
Vegenaise comes in a variety of styles. I used to buy it only for my husband (allergic to eggs) but once when they were out of the original version, I tried others until I settled on one that worked for us both. At one time, I was a Best Foods only gal so I truly do understand! Don't give up!
Kathy Patalsky says
True! There are a variety of brands now. Earth Balance has a few and Wildwood too I believe. Also Vegenaise has a wide variety of flavors. I love the grapeseed oil flavor best. The reduced fat one is even quite good!
Kathy Patalsky says
Sure. You could try tahini, vegan plain yogurt or vegan sour cream. You will need to tweak the salt/pepper and seasonings a but though. The vegan mayo acts just as normal mayo dies in a creamy dressing, it adds creaminess and flavor. (I personally always hated non-vegan mayo and LOVE vegenaise, however I understand if you do kit like it!)
planetesh says
thanks, Kathy. Tahini sounds great to me. No matter what the brand or flavor, I just don't like Vegenaise any more than I like mayo.
planetesh says
looks great, but do you have any thoughts on leaving out the vegan mayo? I don't like the vegan version any more than I liked the original mayo....what is its purpose in the recipe? any substitutes?
Marlies Hager says
this looks so good! and that bread looks fantastic!