Edamame And Carrot Salad With Rice Vinegar Dressing

Edamame And Carrot Salad With Rice Vinegar Dressing
Edamame And Carrot Salad With Rice Vinegar Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1 1/2

    cups shelled cooked edamame beans (from about 20 oz of pods)

  • 4

    medium carrots - (abt 12 oz) peeled, and coarsely grated

  • 1/3

    cup thinly-sliced green onions

  • 2

    tablespoons chopped fresh cilantro

  • 2

    tablespoons rice vinegar

  • 2

    tablespoons fresh lemon juice

  • 1

    tablespoon vegetable oil

  • 1

    garlic clove minced

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Combine first 4 ingredients in medium bowl. Whisk vinegar, lemon juice, oil and garlic in small bowl to blend. Add to edamame mixture; toss to coat. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cover and chill.) This recipe yields 6 servings. Per serving: calories, 98; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0.

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