Swiss Chard Salad Wraps with Apple Slaw (Vegan Option)
Swiss chard salad with crunchy cabbage apple slaw and healthy ACV dressing make a delicious, nourishing lunch wrap. Make this recipe to utilize seasonal produce for Labor Day! Each of the bundles are vegetarian, refined sugar free, full of fiber, healthy fats, antioxidants, and protein! Plus, there are dairy free and vegan wraps recipe options.
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 – 10 Swiss chard leaves, stems removed
- 3 cups cabbage slaw mix, or make your own with thinly sliced cabbage and shredded carrots
- 1 large apple, cored and chopped
- 2 Tablespoons sunflower seeds
- 2 green onions, stem and white portion chopped
- 2-3 Tablespoons chopped parsley
- 1 teaspoon lemon juice or lemon slices (to keep the slaw fresh if you are not using it right away)
- Optional: 1/4 cup crumbled Feta cheese
- Optional: 1 cup cooked gluten free grain of your choice (quinoa, rice, etc.)
- 1/2 cup plain Greek yogurt (for dairy free or vegan version, use non-dairy yogurt or mayo)
- 1 Tablespoons apple cider vinegar
- 2 Tablespoons apple juice or white grape juice
- 2 teaspoons dijon mustard
- 1/4 teaspoon onion powder
- 1 Tablespoon honey or agave syrup (for vegan option)
- sea salt and black pepper, to taste
Instructions
- 1
Remove stems from chard and place leaves in boiling water for 1 minute, then transfer them to an ice bath to stop the cooking. Alternatively, microwave the leaves between sheets of damp paper toweling for 2 minutes (two 1-minute intervals). The center rib will be a bit firmer but still easy to roll. Carefully transfer to dry paper towels and pat the leaves dry. Set aside.
- 2
In a small bowl, whisk together the dressing ingredients. Depending on the type of yogurt you use, the dressing may be thick. To thin it out, add a little more apple juice. Set aside.
- 3
In a large bowl, mix the slaw ingredients . Add the dressing to the slaw and toss everything well to combine.
- 4
Place 1/4 to 1/3 cup of the slaw mix near the top edge of each chard leaf. Fold the sides inward and then roll the leaf up until it’s tightly closed. Repeat for each of the wraps. The slaw will fill 8-10 swiss chard leaves depending on the size of each leaf.
- 5
Store in sealed container in fridge for up to 2 days.