Edamame and Carrot Salad with Rice Vinegar Dressing
  • Number of Servings: 4
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
Directions
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.)

Number of Servings: 4

Recipe submitted by SparkPeople user AMHELD1481.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 145.4
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 217.6 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 8.3 g

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