Edamame and Carrot Salad with Rice Vinegar Dressing

Name: Edamame and Carrot Salad with Rice Vinegar Dressing Recipe
Yield: 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

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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