Edamame And Carrot Salad With Rice Vinegar Dressing

By á-174942

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

Details

Servings 6

Preparation

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.