Green Soybean and Carrot Salad with Rice Vinegar Dressing
1 min readThis crunchy, protein-packed salad can also be prepared with frozen shelled edamame beans, cooked according to package directions, at room temperature. To cook fresh soybeans in their pods, see Fried Short-Grain Brown Rice with Walnuts and Fresh Soybeans (page 84) for the method.
MAKES 4 SERVINGS
2 tablespoons plain rice vinegar
2 tablespoons fresh lemon juice
1 tablespoon canola oil
1 large clove garlic, finely chopped
Salt and freshly ground black pepper, to taste
1 1⁄2 cups shelled cooked green soybeans or edamame beans (from about 11⁄2 pounds of pods)
2 cups shredded carrots
2 scallions, white and green parts, thinly sliced
2 tablespoons chopped fresh cilantro
In a medium bowl, whisk together the vinegar, lemon juice, oil, garlic, salt, and pepper; let stand a few minutes at room temperature to allow the flavors to blend. Add the remaining ingredients and toss well to combine. Serve at room temperature, or cover and refrigerate a minimum of 1 hour or up to 2 days and serve chilled, or return to room temperature.
{PER SERVING} Calories 173 • Protein 12g • Total Fat 9g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 14g • Dietary Fiber 6g • Sodium 22mg
