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Start by preparing the vinaigrette. In a bowl, combine all the vinaigrette ingredients and with a hand blender, pulse until an emulsion is formed. Add a bit of water if needed to rectify the texture.
Bring a small pot of water to a boil and add a pinch of salt.
When the water boils, add the frozen edamame and cook for 2 minutes.
After 2 minutes, add the cauliflower florets and continue cooking for another minute. Drain and cool under cold water. Reserve.
In a large bowl, combine the edamame, the cauliflower florets, soba noodles, swiss chard leaves and central parts, green onions, cherry tomatoes and cashews.
Add the viniagrette and toss gently. Check the seasonning and transfer into resealable containers. This salad is the perfect dish to bring on a picnic.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.