Ingredients:
6 stalks of Rainbow Chard
1/4 Red Cabbage
1 Carrot
1 Cucumber
1 Bell Pepper
1 Chili
Tiny thumb of Ginger
70 milliliters Rice Vinegar
30 milliliters Water
1/2 teaspoon Sugar
1 pinch Salt
Mango (Optional)
Directions:
Cut off the stalks of the Rainbow Chard (You can sautee them in a separate recipe). Boil the leaves for 30 seconds
Remove and rinse with cold water
Slice the carrots, cabbage,cucumber and bell pepper
Wrap them + mango if desired, with the Rainbow Chard Leaves
Serve with dressing of ginger-chili-vinegar-sugar-salt mixture
