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
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Preparation
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.)
Nutrition Per Serving
Per serving: calories
98; total fat
4 g; saturated fat
0.5 g; cholesterol
0
#### Nutritional analysis provided by Bon Appétit