Servings
![]() 4
|
Total Time
15 min
|

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 Unsweetened Cashewmilk
- 1 cup chickpeas, rinsed and drained
- 2 Tbsp soy sauce
- 2 Tbsp maple syrup
- 1 Tbsp apple cider vinegar
- Juice from 1/2 a lime
Preparation
- Combine all salad ingredients in a large mixing bowl.
- Combine all dressing ingredients in a blender and process until smooth.
- Pour dressing over salad, tossing to coat.