Rainbow Chopped Cashew Salad

Rainbow Chopped Cashew Salad

Recipe from Kelly of Nosh and Nourish

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Servings
4
 Total Time
15 min
Did you know Silk® has a ton of tasty recipes, like this one for Rainbow Chopped Cashew Salad? https://silk.com/recipes/rainbow-chopped-cashew-salad

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 

Dish up your review

  • Rainbow Chopped Cashew Salad

    Ratings: 
    4
    Average: 4 (1 vote)

    Experimenting with new foods

    I'd never eaten chard. This recipe made me a convert! Lovely texture, a bit bitter but made for a robust flavor to stand up to the heavy-ish dressing. I don't care for garbanzo beans, but thought I'd try it blended in this dressing. Ummm...still don't care for garbanzo beans, but the flavor was subtle in this mixture. Lovely and hearty salad. Throw on some chicken, and it's a full meal deal!

Read and Review

Rainbow Chopped Cashew Salad

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.