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Playing How To Make Rainbow Chard Salad By Rachael

Rach's rainbow chard salad is tossed in an easy Asian-inspired dressing of seasoned soy sauce and sesame oil.


  • Salt
  • 1 ½-2 pounds rainbow chard
  • 3 tablespoons tamari or soy sauce
  • 1 lime
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon superfine sugar
  • 2 cloves garlic, grated, minced or pasted
  • ¼ cup toasted sesame seeds
  • 1 bunch scallions, chopped on bias


Serves: 6


Heat a large pot of water to boil, and season water with salt.

Stem chard and boil the stems 3 minutes, remove, cold shock, dry and chop into 1 inch pieces.  Add greens to water, 30 seconds, then cold shock in ice water, dry and coarsely chop or shred into 1 ½-inch-wide ribbons.

Whisk up soy sauce, juice of 1 lime, sesame oil, sugar and garlic. Add the greens, sesame seeds and scallions, then toss and serve.