Simple Daikon and Chard Salad

Simple Diakon and Chard Salad

Gluten free, dairy free, vegan

1 Daikon radish slice thin
2 chard leaves, sliced julienne

¼ C rice vinegar
1 tsp GF soy sauce
½ tsp sesame oil
1 tsp honey
¼ C olive oil
1 tsp fresh grated ginger
1 small garlic clove, crushed
Black pepper to taste


  1. Combine radish and chard in a bowl.
  2. In a separate mixing bowl, whisk together vinegar, soy sauce, sesame oil, honey, ginger, garlic and pepper. Add olive oil while whisking. Lightly dress veggies, save the remaining dressing for other fall fresh vegetables.


Arugula Watermelon Salad

1 bunch arugula

2-3 Egyptian walking onions, sliced

2 cups watermelon, cubed

1 T olive oil

½ T balsamic

Salt and pepper to taste

½ C feta cheese (optional)

Combine arugula, watermelon and onions in a bowl. Drizzle olive oil and balsamic over top. Mix well. Add feta, if desired. Then salt and pepper to taste. Enjoy!

Napa Cabbage Salad with Sautéed Tofu

Napa Cabbage Salad with Sautéed Tofu

Napa Cabbage Salad with Sautéed TofuNapa Cabbage Salad
½ head of napa cabbage, ribbon cut
1 walking onion
1 red scallion
1 carrot, shaved
1 tsp sesame seeds
1 T raw sunflower seeds

Dressing (make 2xs)
2 tsp soy sauce
1 tsp olive oil
¼ C honey
¼ C apple cider vinegar
¼ tsp ground ginger
Salt and pepper to taste


  1. Combine cabbage, onion, scallion and carrot into a salad bowl
  2. Toss in ½ dressing
  3. Finish with sesame seeds and sunflower seeds

Sautéed Tofu

  1. Dry for 30-45 minutes on towel
  2. Prepare pan with 1 T avocado oil and walking onions
  3. Brush tofu with ½ dressing and cover with salt and pepper
  4. Sautéed until gold brown and delicious