EDAMAME AND CARROT SALAD
8 servings
Combine in a medium bowl:
- One 10-ounce bag frozen shelled edamame, cooked (about 2 cups)
- 3 large carrots, coarsely grated (about 2 cups)
- ½ cup thinly sliced green onion
- (2 tablespoons chopped cilantro)
Whisk or shake together in a bowl or jar:
- 2 tablespoons rice vinegar
- 2 tablespoons lemon juice
- 1 tablespoon vegetable oil
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Add to the salad, tossing to coat evenly. Serve at room temperature or chilled.