Swiss Chard Slaw with Peanut Dressing

The Gilmore Park Church Community Kitchen made a Swiss Chard Slaw with Peanut Dressing in the theme of Swiss chard in this kitchen. Thank you to Richmond Sharing Farm for the donation of Swiss chard to the community kitchen.


  • 2 large bunches of Swiss chard (about 12 cups)
  • 2 red peppers, cut into fine strips
  • 2 carrots, sliced very thin
  • 3/4 cup roasted, salted peanuts, divided
  • 1/3 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon red pepper flakes

Source: community kitchen


Prepare all the ingredients.

Remove the leaves from Swiss chard. Finely chopped the ribs. Fold a few leaves together and cut into fine ribbon.

Saute carrots, red peppers and Swiss chard ribs for a few minutes.
Add Swiss chard leaves and saute for a few more minutes.
To make the dressing, partially puree 1/2 of the peanuts, olive oil, vinegar, sugar and season with salt if desired.
Toss the dressing and the remaining peanuts with the slaw and let it sit for a few minutes before serving.

Serve with red pepper flakes if desired.

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