Edamame and Carrot Salad with Rice Vinegar

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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.