From: Vegetarian Times, October 2007, contributed by Ellen Meyer 

Serves 4, Vegan

Can substitute 2 cups fresh baby spinach for the cabbage; add when you add the tomatoes

1 12oz pkg. frozen shelled edamame

1/4 green cabbage, finely shredded (about 1 cup)

16 small, red, purple, fingerling, or new potatoes, halved, about 1 pound

1-pint cherry tomatoes, halved

1/4 cup olive oil

3 TBSP wine vinegar

4 cups baby greens

1. Bring pot of lightly salted water to boil, Blanch edamame 3 minutes, then transfer to a medium bowl with a slotted spoon. Blanch cabbage in same pot of boiling water.
2. Drop potatoes in boiling water and reduce heat to medium. And cook ten minutes, or until tender.  Drain and add to edamame mixture.  Cool 5 minutes, then stir in tomatoes, toss with oil and vinegar.  Season with salt and pepper
3. Place greens in serving bowls and mound potato salad on top.