Photo of Rainbow Chopped Cashew Salad Recipe and photo courtesy of Nosh and Nourish
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Rainbow Chopped Cashew Salad

Bright, fresh and nutty, this salad is a true crowd-pleaser.

Time

15 min

Serving size

4

  • VEGAN

  • DAIRY-FREE

  • GLUTEN-FREE

  • UNSWEET SILK

preparation

  1. Combine all salad ingredients in a large mixing bowl.
  2. Combine all dressing ingredients in a blender and process until smooth.
  3. Pour dressing over salad, tossing to coat.

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