Tuesday, June 23, 2009
Edamame Carrot Salad
Here's a simple summer salad. I've started making this probably 7 or 8 years ago and because my husband doesn't like edamame at all, I sort of forgot about it. Recently, I made a couple of batches and kept it in the refrigerator for lunches (protein, no sugar, lots of crunch) and I'm sort of addicted. I think it's the combination of fresh ginger and sesame oil.
You can buy frozen shelled edamame, thaw it (or bring it to room temperature in the microwave) if it's cheaper or more convenient than the refrigerated kind. I add a little salt to taste. The original recipe had a tablespoon of sugar but I think the carrot is sweet enough. You can add a little diced red bell pepper or chopped sugar snap peas to it and adjust the amount of the dressing.
Edamame Carrot Salad (2-4 servings)
1 1/2 c. shelled edamame (soybeans)
3/4 c. shredded carrot
1/4 c. rice vinegar
1 T. minced ginger
2 t. toasted sesame oil
Whisk together the vinegar, oil, and ginger, Add the carrots and edamame and toss until coated.