Prep Time: 10 minutes
Yield: 6 servings
1 bunch rainbow Swiss chard, finely chopped
1/2 package baked tofu cut into bite-size cubes
2 cups red cabbage, shredded coarsely
2-3 carrots, grated
1 cup toasted walnuts
2-3 cloves garlic (pressed or chopped)
1/4 cup rice vinegar
1/2 cup walnut oil
2 tablespoons roasted sesame oil
1. Cut off stems of the Swiss chard and slice small, then chop leaves by rolling the chard into a tube and
slicing thinly, creating narrow strips.
2. Blend all dressing ingredients and mix well. The dressing will last for a few days in the refrigerator.
3. Mix all salad ingredients and drizzle with dressing. Serve.