Rainbow Chopped Cashew Salad // via Nosh and Nourish
stalks of organic rainbow chard (or sub your favorite greens)
yellow bell pepper (seeds and stem removed, then diced)
large carrot (spiralized or julienned)
Red Cabbage (shredded/diced)
Silk's Unsweetened Cashewmilk (for the dressing)
Chickpeas (rinsed and drained, for the dressing)
Soy Sauce (for the dressing)
Dark Amber Maple Syrup (for the dressing)
Sesame Oil (for the dressing)
Apple Cider Vinegar (for the dressing)
juice from 1/2 a lime (for the dressing)
Combine all of the salad ingredients in a large mixing bowl: chard through cashew pieces.
In a large measuring cup, combine the dressing ingredients: cashewmilk, chickpeas, soy sauce, syrup, vinegar, and lime juice. Use an immersion stick blender (or a large blender will work) to puree everything until smooth.
Pour the dressing over the salad and stir thoroughly.