Edamame and Carrot Salad with Rice Vinegar Dressing

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Edamame and Carrot Salad with Rice Vinegar Dressing calories by ingredient



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.