Rainbow Chard and Jicama Slaw with Citrus Cilantro Dressing recipe | PCC Community Markets

Ingredients

• 2 bunches rainbow chard leaves, finely chopped
• ½ teaspoon salt, divided
• 1 teaspoon olive oil
• 2 cups shredded jicama
• 3 carrots, shredded (purple carrots, if you can find them)
• ½ cup dried apricots, quartered
• ½ cup soy-free Vegenaise
• ¼ to ½ cup water
• Juice of 2 lemons
• 2 tablespoons honey
• ½ teaspoon chili powder (optional)
• ¼ teaspoon pepper
• ¼ cup cilantro leaves
• ½ cup toasted pumpkin seeds