If for even a second you think, “Swiss Chard…GROSS” Keep reading! Because…Same 🤣

It’s of those leafy greens that looks like it should taste better than it does and why vegetables get a bad rep…This time I looked at it square in the eye and said, “challenge accepted.”

Using a bit of the entire September harvest: Rainbow Swiss Chard Wraps with Apple Cabbage Slaw!

Sometimes eating cleaner is hard. Accept the challenge. Sometimes eating cleaner is gross. Accept the challenge. Every challenge you accept creates a new standard. And in this case, quality of life.

#Lettucebowandsay “Work chard, play charder”

Rainbow Swiss Chard Wraps + Apple Cabbage Slaw

If for even a second you think, “Swiss Chard…GROSS” Keep reading!

Because…Same 🤣

It’s one of those leafy greens that looks like it should taste better than it does and why vegetables get a bad rep…

This time I looked at it square in the eye and said, “challenge accepted.”

Prep Time 20

Cook Time 30

Total Time 50

Ingredients

For the slaw:

1 Cup Quinoa (cooked – 1/2 cup uncooked)
1/2 Cup Carrots (shredded)
1 Head Cabbage (thinly sliced)
1 Apple (my favorite is Gala!)
2 Tbsp Sun Flower Seeds
2-3 Green Onions (chopped)
2-3 Tbsp Parsley (fresh, chopped)

For the dressing:

1 Cup Lavva Yogurt (or any dairy-free yogurt you'd prefer)
1 Tbsp Apple Cider Vinegar
2 Tbsp Apple Juice
2 tsp Dijon Mustard
1/4 tsp Onion Powder
1 Tbsp Maple Syrup
Salt & pepper

For the wraps:

8-10 Swiss Chard Leaves (stems removed, blanched)

Instructions

Blanch the chard leaves: 1 minute in boiling water and after, immediately transfer to an ice bath to stop the cooking
Add 1/2 the dressing to the slaw & mix
Add a spoonful of slaw to one end of chard leaf and roll into a little burrito
Use remaining dressing to dip or pour!

Course: Appetizer, Main Course, Snack

Keyword: Plant-based, Vegan