Courtesy of Stonewall Kitchen
2 cups baby spinach leaves, rinsed and dried
1 cup cored and shredded red cabbage
1 cup peeled and shredded carrots
1/2 cup red bell pepper, cored and thinly sliced
1/2 cup shelled, thawed edamame
2 Tablespoons scallions, chopped
Crispy chow mein noodles
- Combine the spinach leaves, red cabbage, carrots, red bell pepper, edamame and scallions in a serving bowl.
- Toss with enough Organic Miso Ginger Salad Dressing to lightly coat the salad.
- Garnish with crispy chow mein noodles and serve immediately.