Categories

Swiss Chard and Tempeh

1 bunch rainbow swiss chard finely chopped
½ package tempeh cut into bite-size cubes
2 cups red cabbage shredded coarsely
2-3 carrots grated
1 cup toasted walnuts
Dressing:
2-3 cloves garlic (pressed or chopped)
¼ cup rice vinegar
½ cup walnut oil
2 tablespoons roasted sesame oil

Cut off stems of the Swiss chard and chop leaves by rolling the chard into a tube and slice them creating small strips. Combine chard tempeh cabbage carrots and walnuts into a large bowl. Blend all dressing ingredients and mix well. Drizzle salad with dressing and mix well.