Recipe for Edamame and Carrot Salad with Rice Vinegar Dressing

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Yield:

Ingredients:

Amount	Ingredient
1/2 cup	shelled cooked edamame beans
	(from about 20 oz of pods)
4 med	carrots - (abt 12 oz) peeled, and
	coarsely grated
1/3 cup	thinly-sliced green onions
2 tbl	chopped fresh cilantro
2 tbl	rice vinegar
2 tbl	fresh lemon juice
1 tbl	vegetable oil
1 x	garlic clove minced
	Salt to taste

Instructions:

Instructions: 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.)

This recipe yields 6 servings.

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