Cabbage, edamame & ZEN Granola Salad
- Blanch edamame in boiling water for 4 to 5 minutes, drain and let cool.
- Finely chop the green and red cabbages and the red onion. Put in a large bowl.
- In a small bowl, mix olive oil, toasted sesame oil, rice vinegar, soya sauce, key lime juice and Sriracha.
- Pour over the salad, and blend well. Cover and refrigerate for 30 minutes.
- Serve the salad onto 4 deep plates or bowls, add diced avocado, edamames and then sprinkle, with ZEN granola.