This simple swiss chard salad recipe, native to both Japan and Korea, is both nutritious and delicious.
|Directions||Bring large pot of water to rolling boil and cook chard.* Drain into colander and rinse under cold water, squeezing out water, and transfer to bowl. Separate the leaves.
Meanwhile, whisk together remaining ingredients and pour over chard. Toss and serve immediately or chill for later.
|Notes||*If you are using young Swiss chard (less than 10 inches long), leave whole, add to water, bring back to boil, and cook for 3-4 minutes until stems are barely tender.
Otherwise, cut stalks at a slight diagonal into thin strips, and cut leaves crosswise into ¼-inch strips. Add stalks to boiling water, leave for 1 minute, add leaves and boil for another 3-4 minutes.
Adapted from Madhur Jaffrey’s World Vegetarian.
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