Edamame and Carrot Salad with Rice Vinegar Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups shelled cooked edamame beans (from about 20 ounces of pods) |
4 medium carrots (about 12 ounces), peeled, 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 |
Directions:
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.)
2. Per serving: calories, 98; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0 Nutritional analysis provided by Bon Appétit
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