VEGAN
DAIRY-FREE
GLUTEN-FREE
UNSWEET SILK
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
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