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raw chard salad rolls, spicy mango sauce + regrouping


I find that getting back from New York is always a bit heavy. I have a hard time psyching myself up to leave and get back home (aside from reveling in the thought of sleeping in my own bed). Packing up some new acquisitions into our bags was a little fun (especially the stuffed paper bag of Milk Bar treats and this incredibly awesome little innovation). Walking to the subway from the hotel is always a little sad, seeing all the buildings and shops waking up and buzzing in the morning, knowing you’ll be away from it so soon. We went in and out of sleepiness on the long subway ride to the airport, heads resting on our bags. We sipped coffee together in the bustling airport pretty quietly, watching the travelers hurry by. Rain droplets streamed horizontally across the window during takeoff, grey and rainy city falling away behind us. Home feels a bit different. There’s more purpose and inspiration in the every day, ultimately great things.

One thing I really looked forward to while we were making our way back home (cozy comfy bed aside) was a giant heap of vegetables. We ate pretty amazingly on this trip. We went to all of our favourites, had a really special dinner here, tried the brand new NY outpost of this restaurant, so many treats, delicious coffee from Mud Truck, INSANE cocktails at Booker & Dax and completely fabulous potluck contributions from so many inspirational women at Veronica‘s rooftop oasis. In sum: we ate great food. Probably too much of it. Like probably-definitely.

I originally developed this recipe for the Toronto Vegetarian Association (their website here), a pretty rad volunteer-driven organization. I look forward to their Veg Fest on the waterfront in September every year. Lots of goodness and wonderful people, gorgeous scenery, it’s perfect. If you would like to read some accompanying nutrition facts about chard, you can read my little contribution right over here. I love using greens as a wrap for all kinds of things. In this version, I give you a few ideas for fillings and a BOMB mango dipping sauce for dunking. It’s like dipping a tidy salad into fresh, sweet, lightly spiced mango goodness, something totally called for after 5 days of indulgence for me.


raw chard salad rolls with spicy mango dipping sauce
Serves: 2
notes: If you don’t have access to chard, collard or boston lettuce leaves work wonders in the same application. In the event that you are transporting these (say for a summer picnic), I would recommend stabbing each one with a little toothpick to keep them together since chard lacks the natural “glue” of rice paper rolls.

rolls:
6-8 leaves of chard (depending on how big they are)
3 cups finely julienned/sliced fruits and vegetables such as:
-carrots
-bell peppers
-apples
-sprouts
-jicama
-shaved asparagus
-strawberries
-beets
-radishes
-sliced avocado
3-4 sprigs-worth of mild fresh herb leaves such as:
-mint
-basil (regular or thai)
-cilantro
-parsley

spicy mango sauce:
1 cup diced, ripe mango (or nectarine! or peach!)
juice from 1 lime
1 small jalapeno, veins and seeds removed
½ tsp ground cumin
1 tsp grated fresh ginger
2 tsp grapeseed oil (or other neutral oil)
1 tsp nama shoyu or tamari soy sauce
¼ cup filtered water

Cut the stems out of the chard leaves: With a paring knife, carefully cut around the stem, on both sides, up to about the halfway point in the leaf. Repeat with other leaves.

Lay the cut leaf on a cutting board. It should look like the top half of the leaf has two little legs sticking out from under it. Cross one of the “legs” over the other one to form a unified oval-shaped “wrap.”

Place a good handful of julienned vegetables/sprouts onto the center of the oval-shaped leaf. Garnish with a few herb leaves. Carefully wrap the chard around the vegetables, starting with the crossed over/overlapped leaves end and working your way up. Once you’ve reached the end, place the roll seam side down onto your serving plate. repeat with remaining chard and vegetables/herbs.

Make the sauce: Combine all of the mango sauce ingredients in a blender. Turn the blender on to medium-high and puree the mixture. Once smooth and slightly watery, stop the blender. Taste for seasoning. Place sauce into a bowl and serve with the chard spring rolls.

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sarah05/06/2012 - 2:46 pm

These photos are gorgeous Laura!! The third one is making me want to come over to your house and eat some of this goodness.

I am going to New York for the first time next week! We’ll be there for 4 days, and I can’t wait to experience the city. Glad your trip was so great!

Marissa | Pinch and Swirl05/06/2012 - 3:35 pm

I relate to ‘looking forward to the giant heap of vegetables.’ I often feel that way at end of a trip. These rolls look just fantastic! Thank you for sharing…

Katrina @ Warm Vanilla Sugar05/06/2012 - 3:41 pm

I seriously love everything about these! They sound so awesome!

Kristy05/06/2012 - 4:27 pm

Simply gorgeous! Beautiful colors and the photography is breathtaking! The recipe for the mango dipping sauce looks mighty tasty- can’t wait to give it a try!

Cookie and Kate06/06/2012 - 12:55 am

Oo girl, I am with you. After all those Milk Bar treats (I have a paper bag in my pantry containing the last few bites of a couple of cookies), I’m ready for produce-packed, vegan recipes like this one. I had the best time hanging out with you at Veronica’s—what a night! Here’s to hoping we can find another excuse to hang out again soon.

Carrie | acookgrowsinbrooklyn06/06/2012 - 8:21 am

I can just imagine how the mango sauce and sliced fruit offer just enough sweetness to make you think that you are eating something far more naughty than raw veggies. So colorful and inviting – and it’s an added bonus that you don’t have to cook anything!

Ally06/06/2012 - 12:16 pm

Wow this looks like the perfect summer dinner to me!
xo
http://allykayler.blogspot.com/

Katie06/06/2012 - 2:45 pm

I love that you’ve used greens for the wrapper here, what a great idea! I’d love to try these out with marinated tofu or tempeh inside them in addition to the veggies, and even possibly throwing the entire wrap on the grill. Does that sound totally crazy? Thanks for the recipe!

[…] raw chard salad rolls, spicy mango sauce + regrouping [Thefirstmess.com] […]

Rachel07/06/2012 - 12:53 pm

These rolls are so beautiful – like little vegetable bouquets! What a great way to pack “salad” in a lunch. I’m totally making these with my next batch of csa greens.

sara07/06/2012 - 5:09 pm

yum! so beautiful. I am really hoping we can make it to NY this fall. I miss it and your trip sounds fabulous!

Yossy | apt2bbakingco08/06/2012 - 9:21 am

Aw man, I have wanted to go to Blue Hill for a long time. I am so glad you enjoyed your trip to NYC and it was so nice to meet you in the flesh. And these salad rolls, they are on the top of my list of things to make. I could use a bit of a detox myself…

Katie08/06/2012 - 6:04 pm

Your photos are stunning Laura! I’ll have to check out Blue Hill when I’m in NYC in a few weeks. Thanks for the recommendation :)

kelsey24/06/2012 - 10:43 pm

I missed this one in the hullaballoo of traveling/moving. so beautiful! my chard rolls always look absurd…

[…] eat raw, but I’m excited to use them in a spicy sauce for salad wraps! The First Mess’ recipe calls for raw chard, but you can use a lettuce leaf instead, or even a gently-boiled collard green […]

[…] later in the day these little Raw Chard Salad Rolls from The First Mess, look so colourful and fresh! What yummy way to begin a healthy Christmas meal, […]

Marianne17/07/2014 - 10:41 pm

Discovered you and am I happy!!!
Made the Rolls this evening as a part of the appertiv and was so delighted. Enjoyed the rolls with avocado, pepper, strawberries, carrots, beets. And….the mango dipping sauce. Just delish!!!
Looking forward to trying your recipe with Zucchini noodles & pesto.
Thank you

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