Prep time: 20 minutes Serves 4
1 bunch rainbow swiss chard (washed, de-stemmed, and coarsely chopped)
½ package tempeh, cut into bite-size cubes
2 cups red cabbage, shredded coarsely
2-3 carrots, grated
1 cup walnuts, toasted
Dressing:
2-3 cloves garlic, pressed or chopped
¼ cup rice vinegar
½ cup walnut oil
2 tablespoons roasted sesame oil
Combine chopped chard, tempeh, cabbage, carrots, and walnuts in a large bowl. Mix all dressing ingredients well. Drizzle dressing over salad; toss.
