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CABBAGE Chopped Rainbow Salad Featuring Mushrooms 2 CABBAGE Chopped Rainbow Salad Featuring Mushrooms 2
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Easy Chopped Mushroom & Cabbage Rainbow Salad

Chopped Mushroom & Cabbage Rainbow Salad

Prep time
15 min
Cook time
0 min

Ingredients

  • 1/2 cup frozen, shelled edamame beans
  • 200 g mushrooms, sliced
  • 1 punnet of cherry tomatoes, chopped
  • 2 bunches kale finely chopped
  • 1/2 red cabbage finely chopped
  • 20 g chives, chopped
  • 2 large carrot grated or chopped
  • 1/2 pomegranate
  • SALAD DRESSING:
  • 1/3 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp wholegrain mustard
  • Salt and pepper to taste

Instructions

  1. Cook edamame beans in a pot of boiled salted water for 2 minutes. Drain, then refresh in cold water. Combine mushrooms, tomato, kale, cabbage, carrot, pomegranate seeds and chives in a large salad-serving bowl.
  2. Drain edamame beans and add to salad.
  3. Drizzle the salad dressing over the dish. Toss ingredients to combine.

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