Recipe: Carrot and Edamame Salad with Rice Vinegar Dressing

CARROT AND EDAMAME SALAD
WITH RICE VINEGAR DRESSING

1 1/2 cups shelled cooked edamame beans (from about 20 ounces of pods)
5 medium carrots, peeled, coarsely grated
1/3 cup thinly sliced green onions
2 Tbsp. chopped fresh cilantro
2 Tbsp. rice vinegar
2 Tbsp. fresh lemon juice
1 Tbsp. vegetable oil
1 garlic clove, minced
salt and pepper

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.

Source: Capay Organic