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.”
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!