Edamame And Carrot Salad
15m prep 0s cook 15m ready
A fresh and simple salad featuring edamame and grated carrots tossed in a tangy citrus vinaigrette. Perfect as a light side dish.
Ingredients
- 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)
- 2 tablespoons rice vinegar
- 2 tablespoons lemon juice
- 1 tablespoon vegetable oil
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 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)
- 2 tablespoons rice vinegar
- 2 tablespoons lemon juice
- 1 tablespoon vegetable oil
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Let's Cook
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Step 1.
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)
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Step 2.
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
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Step 3.
Add to the salad, tossing to coat evenly. Serve at room temperature or chilled.
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