Guest guest Posted May 20, 2010 Report Share Posted May 20, 2010 Edamame and Carrot Salad with Rice Vinegar www.epicurious.com 1 1/2 cups shelled cooked edamame beans (from about 20 ounces of pods) 5 medium carrots, peeled, coarsely grated 1/3 cup thinly sliced green onions 2 Tbsp. chopped fresh cilantro 2 Tbsp. rice vinegar 2 Tbsp. fresh lemon juice 1 Tbsp. vegetable oil 1 garlic clove, minced salt and pepper 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. Quote Link to comment Share on other sites More sharing options...
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