Rainbow Chopped Cashew Salad Courtesy of: Silk® Rating: Select ratingGive it 1/5Give it 2/5Give it 3/5Give it 4/5Give it 5/5 No votes yet Servings: 4 Prep: 15 min. Cook: NA Total Time: 15 min. Share this: facebook twitter pinterest email Print Description This dish is packed with it all: color, texture and flavor! Recipe is courtesy of Kelly from Nosh and Nourish 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 Directions 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. Recipes you may also like NextBack Minted Pink Lemonade Spritzers Milk Chocolate Hazelnut and Almond Brownies Beet Dip with Kefir Arugula and Fig Salad with Pomegranate Vinaigrette Sweet Potato Tacos Kefir Overnight Blender Waffles Sushi Burger Fair Trade Mocha Pecan Pie Vegan Chocolate Peanut Butter Tofu Pie Crunchy Baked Potatoes With Maldon Salt Comments View the discussion thread.