Rainbow Cashew Salad // via Nosh and Nourish
6 cups baby spinach
1 cup edamame
1 yellow bell pepper (seeds and stem removed, then diced)
1 large carrot (spiralized or julienned)
2 cups Red Cabbage (shredded/diced)
3⁄4 cups dried blueberries
3⁄4 cups Cooked Quinoa
1 cup cashew pieces
1⁄2 cup So Delicious Dairy Free Unsweetened Almondmilk (for the dressing)
1 cup Chickpeas (rinsed and drained, for the dressing)
2 tablespoons Soy Sauce (for the dressing)
2 tablespoons Dark Amber Maple Syrup (for the dressing)
2 tablespoons Sesame Oil (for the dressing)
1 tablespoon 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: spinach through cashew pieces.
- In a large measuring cup, combine the dressing ingredients: almondmilk, 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.
Yields 4 Servings