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Swiss Chard Slaw with Creamy Avocado Dressing

Though spring and summer is the time we most enjoy coleslaw, this fall recipe celebrates the arrival of greens which takes this dish to a whole new level of love. Swiss chard and carrots add texture and color while the hot sauce infused red onions give just a kick of heat and the creamy avocado adds richness to this autumnal slaw.
Course Salad
Cuisine American
Servings 4
Author The Cowgirl Gourmet thanks thekitchn.com for this recipe


  • 1/4 cup or about 1/4 medium red onion very thinly sliced
  • 1 tablespoon Cholula hot sauce
  • 1 medium bunch Swiss chard cut into thin ribbons (see detailed description below)
  • 1 large or 2 small carrots peeled and grated
  • 1 medium avocado
  • 1/2 cup packed fresh cilantro
  • 1/4 cup vegetable oil
  • 2 tablespoons lime juice
  • 1 tablespoon water
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Kosher or sea salt divided into 1/4 teaspoons
  • Freshly ground black pepper
  • 1/4 cup roasted or toasted pumpkin seeds plus more for serving


  1. Place the sliced onion in a big bowl and add the hot sauce. Stir to combine and set aside.
  2. Remove the stems of the chard and then wash and dry well. Stack the leaves on top of one another, roll them up like a cigar and thinly slice crosswise into ribbons. Transfer chard to the bowl and gently place on top of the onions. Do not mix.
  3. Grate the carrot on a box grater and then add them to the bowl as well. Set aside.
  4. In a blender, scoop both halves of the avocado, lime juice, cilantro, water, cumin and 1/4 teaspoon salt. Season with some freshly ground black pepper and blend until smooth. Taste and add more seasoning or lime juice as needed.
  5. Pour half of the dressing into the bowl of onions, chard and carrots and toss to coat. Sprinkle with the remaining 1/4 teaspoon salt and some more pepper and taste, adjusting seasonings if needed. Sprinkle with the roasted (in a 375 degree oven for about 10 minutes) or toasted pumpkin seeds (in a dry skillet for about 5-7 minutes or until they pop and turn golden). Toss to combine.
  6. Transfer the slaw directly to individual plates or a serving dish and top with a few more pumpkin seeds after plating.
  7. This recipe can serve as a side salad or as a main dish by topping it with a protein of choice. The salad is best eaten the day it is made. Any remaining dressing can be reserved and refrigerated for another occasion, but use within 2 days.

Recipe Notes

This recipe yields 3/4 cup dressing, which is more than this salad will need. Refrigerate any leftovers and use within 2 days as dressing or a dip for raw veggies.