A crunchy, vibrant salad that can be prepared ahead and dressed to serve!
- 2 cups shredded red cabbage
- 2 cups shredded wombok cabbage
- 1 cup rocket
- 1 cup sugar snap peas
- 1 cup julienne carrot
- 2 cups shelled edamame
- coriander
- Long Track Pantry dressing (or similar)
Combine vegetables and edamame on a white platter. Just before serving dress with Long Track Pantry Dressing and sprinkle with pulled coriander leaves.
Download Recipe here >> Edamame Crunch Salad
We would recommend serving this salad with our Marmalade Glazed Lamb & the Crunchy Potato Recipe
