Name: Edamame and Carrot Salad with Rice Vinegar Dressing
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

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

Preparation

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.)

Nutrition Per Serving

Per serving: calories

98; total fat

4 g; saturated fat

0.5 g; cholesterol

#### Nutritional analysis provided by Bon Appétit

TagsSalad Asian Edamame Bean and Legume Vegetable Carrot Root Vegetable Side Lunch Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Quick Easy Make Ahead No-Cook Bon Appétit

Recipe notes

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