1Cook 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.
2Drain edamame beans and add to salad.
3Drizzle the salad dressing over the dish. Toss ingredients to combine.
Note: You can buy shelled edamame beans in the freezer section of all good Asian grocers.