Rainbow Chard Slaw
['3 cups shredded or finely chopped Swiss chard', '1 cup shredded purple cabbage', '1/4 cup shredded carrot', '1/2 cup chopped or slivered raw almonds (I like to soak them for 4 to 6 hours, time permitting)', '1/4 cup macadamia-nut oil or olive oil (macadamia-nut oil gives this salad a unique flavor)', '1 tablespoon apple cider vinegar', '1 tablespoon Vegenaise (optional)', '1/2 teaspoon allspice', '1/4 teaspoon cinnamon', '1/4 teaspoon nutmeg', '1 tablespoon finely chopped fresh oregano, or 1/2 teaspoon dried', '1 tablespoon chopped fresh basil, or 1/2 teaspoon dried', '1/4 teaspoon black pepper', '1/4 teaspoon sea salt (optional)', '1 to 2 teaspoons xylitol or 1 packet stevia', '1/4 cup raw hemp seeds', '1/2 cup dried', 'unsweetened blueberries']
1. Combine chard, cabbage, carrot, and nuts in a large bowl.
2. In a small mixing bowl, combine oil, vinegar, Vegenaise, allspice, cinnamon, nutmeg, oregano, basil, pepper, salt, and sweetener. Whisk until mixture is blended well.
3. Toss with salad mix.
4. Allow salad to refrigerate for 30 minutes prior to serving, if possible, so flavors can marry. (This salad actually tastes better the following day, after the flavors marry and the chard has a chance to absorb some of the dressing.)
5. Top with hemp seeds and dried blueberries.
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