Rainbow Chopped Cashew Salad
Bright, fresh and nutty, this salad is a true crowd-pleaser.
Time
15 min
Serving Size
4
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Vegan
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Gluten-free
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Dairy-free
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Unsweet Silk
Ingredients
Salad
- 10 Stalks Organic Rainbow Chard
- 1 Cup Edamame
- 1 Yellow Bell Pepper, Stemmed, Seeded And Diced
- 1 Large Carrot, Julienned
- 2 Cups Red Cabbage, Shredded And Diced
- 3/4 Cup Dried Blueberries
- 3/4 Cup Cooked Quinoa
- 1 Cup Cashew Pieces
Dressing
- 1/2 Cup Silk Unsweet Cashewmilk
- 1 Cup Chickpeas, Rinsed And Drained
- 2 Tbsp Soy Sauce (gluten-Free, If Desired)
- 2 Tbsp Maple Syrup
- 1 Tbsp Apple Cider Vinegar
- Juice From 1/2 A Lime
Directions
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Step 1
Combine all salad ingredients in a large mixing bowl. -
Step 2
Combine all dressing ingredients in a blender and process until smooth. -
Step 3
Pour dressing over salad, tossing to coat.
