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.