Crunchy veggie mix with bean sprouts and pickle.
Thinly slice the cabbage. Shred or grate the carrot. Preheat a frying pan over medium heat. Sauté the cabbage and carrots until cooked through.
Slice the tomato & pickle.
Cook the mung bean sprout lightly or leave raw, as preferred.
Cook the edamame in a frying pan until cooked through, season with salt and/or black pepper (optional).
Slice the avocado.
Arrange all ingredients in a bowl and add your preferred seasoning.