Edamame, Quinoa and Mint Salad

Edamame, Quinoa and Mint Salad

Alfresco eating is here and what better way to start off the summer than with our fresh, flavoursome Edamame, Quinoa and Mint Salad.


3 cups of edamame cooked in salty water
2 cups of dry quinoa (cooked and drained)
4 cups of very thinly shredded red cabbage
3 cups of grated carrots
2 cups of diced coriander
1 cup of diced mint
1 cup of roasted peanuts
1 1/2 cups finely chopped spring onion
3 cups chopped cherry tomatoes
5 tbsp lime juice
6 tbsp extra virgin olive oil
1 tbsp of white wine vinegar
Salt and pepper


Mix all ingredients together in a large bowl.
Drizzle olive oil, lime and vinegar dressing over the salad and season. Gently toss.
Serve immediately, at room temperature.