Recipe: Edamame and Carrot Salad with Rice Wine Vinegar

EDAMAME AND CARROT SALAD WITH RICE WINE VINEGAR

1 (10-ounce) bag shelled edamame, cooked (2 cups)
2 cups (approximately 3 large) carrots, coarsely grated
1/2 cup thinly sliced scallions
2 tablespoons chopped cilantro (optional)
2 tablespoons rice vinegar
2 tablespoons fresh lemon juice
1 tablespoon peanut or vegetable oil
1 garlic clove, minced
Salt and black pepper, to taste

Combine edamame (a type of green soybean), carrots, scallions and cilantro, if using, in medium bowl. Set aside.

Whisk vinegar, lemon juice, oil and garlic together. Pour over edamame mixture and toss to coat ingredients evenly. Season with salt and pepper.

Servings: 8
Source: Joy of Cooking Joy of Cooking: 75th Anniversary Edition - 2006 by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker