Chard Ume Salad
Colorful and Refreshing Swiss Chard Salad with Umeboshi
When I saw vibrant chard at the farmers market for the first time, its beautiful colors mesmerized me. But I'll admit, I wasn't quite sure how to incorporate this nutritious leafy green into my meals.
After a bit of digging, I discovered that chard isn't just visually appealing, it's also incredibly versatile, boasting a milder flavor profile compared to its bitter counterparts. Armed with this newfound knowledge, I decided to whip up a salad that celebrates the unique flavors of chard while infusing it with a delightful Japanese twist, Umeboshi (Japanese plum pickle)
Why You'll Love This Recipe
Quick & easy: Ready in under 10 minutes with minimal ingredients.
Healthy & light: A great way to enjoy seasonal greens and natural probiotics from umeboshi.
Perfect side dish: Complements rice, grilled fish, or Japanese-style meals.
RECIPE
Servings: 3-4
Time: 15 min
Ingredients:
1 bunch of fresh swiss chard
1 tbsp soy sauce
1 tbsp mirin
1 tbsp sesame seeds
1 pack of katsuobushi (dried bonito flakes)
Instructions:
Prep the chard:
Wash and trim the stems.
Cut the leaves and stems into bite-sized pieces.
Blanch the greens:
Bring a pot of water to a boil.
Add chard and cook briefly (60-90 seconds) until just wilted.
Drain, and add ice cubes to cool and keep the colors.
Gently squeeze the greens to remove excess water.
Mix the dressing:
In a bowl, combine chopped umeboshi, soy sauce, mirin and sesame seeds.
Toss and serve:
Add the blanched chard and katsuobushi bonito flakes to the bowl and toss gently.
Garnish with more of the sesame seeds if desired.
Tips & Variations
No Swiss chard? Substitute with spinach, kale, mustard greens, or Japanese greens like komatsuna.
Less salty? Use half an umeboshi if you prefer a milder flavor.
Add crunch: Try topping with crushed roasted nuts or pickled radish for texture.
Serve chilled: This salad tastes even better after chilling in the fridge for 10–15 minutes.
Why Swiss Chard?
Swiss chard, with its spectrum of hues ranging from ruby red to vibrant green, is not only a feast for the eyes but also a powerhouse of nutrients. Packed with vitamins, minerals, and antioxidants, this leafy green offers a myriad of health benefits, including improved digestion, enhanced bone health, and bolstered immunity.
To elevate the taste of chard, I drew inspiration from Japanese cuisine, harnessing the bold flavors of umeboshi and katsuobushi to create a salad that bursts with umami goodness. Umeboshi, a traditional Japanese pickled plum, lends its tangy and refreshing notes, while katsuobushi, dried bonito flakes, adds a rich and savory depth to the dish. Combined with soy sauce, mirin, and sesame seeds, this dressing promises to tantalize your taste buds!
