Edamame and Carrot Salad with Rice Vinegar Dressing

By devogirl

Ingredients

• 1 1/2 cups edamame beans (shelled cooked, 20 ounces of pods)
• 4 carrots (12 ounces peeled coarsely grated)
• 13 cup green onions (thinly sliced)
• 2 Tbsp fresh cilantro (chopped)
• 2 Tbsp rice vinegar
• 2 Tbsp fresh lemon juice
• 1 tbsp vegetable oil
• 1 garlic clove (minced)

Details

Servings 6
Adapted from epicurious.com

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.)