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Edamame And Carrot Salad With Rice Vinegar Dressing
Ingredients
- 1 1/2 c. shelled cooked edamame beans (from about 20 ounce of pods)
- 4 med carrots - (abt 12 ounce) peeled, and coarsely grated
- 1/3 c. thinly-sliced green onions
- 2 Tbsp. minced fresh cilantro
- 2 Tbsp. rice vinegar
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. vegetable oil
- 1 x garlic clove chopped Salt to taste Freshly-grnd 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 in to edamame mix; toss to coat. Season to taste with salt and pepper. (Can be made 3 hrs ahead. Cover and chill.)
- This recipe yields 6 servings.
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