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Edamame And Carrot Salad With Rice Vinegar Dressing


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  • 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


Servings 6


Step 1

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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