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Epicurious
Bon Appétit

Edamame and Carrot Salad with Rice Vinegar Dressing

3.8

(39)

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

  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.)

Nutrition Per Serving

Per serving: calories
98; total fat
4 g; saturated fat
0.5 g; cholesterol
0
#### Nutritional analysis provided by Bon Appétit
TagsSaladAsianEdamameBean and LegumeVegetableCarrotRoot VegetableSideLunchDinnerDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasyMake AheadNo-CookBon Appétit
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