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