1. Blanch edamame in boiling water for 4 to 5 minutes, drain and let cool.
  2. Finely chop the green and red cabbages and the red onion. Put in a large bowl.
  3. In a small bowl, mix olive oil, toasted sesame oil, rice vinegar, soya sauce, key lime juice and Sriracha.
  4. Pour over the salad, and blend well. Cover and refrigerate for 30 minutes.
  5. Serve the salad onto 4 deep plates or bowls, add diced avocado, edamames and then sprinkle, with ZEN granola.