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Sesame-Carrot Edamame Salad

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 4 (serving size: 1/2 cup)

Ingredients

  • 8 cups water
  • 1 1/2 cups frozen shelled edamame
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 tablespoons dark sesame oil
  • 1/2 teaspoon sesame seeds
  • 1/4 teaspoon kosher salt
  • 1 cup shredded carrot
  • 1/4 cup sliced green onions

Nutrition Information

  • calories 109
  • fat 7.5 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 143 mg
  • calcium 0.0 mg

How to Make It

  1. Bring 8 cups water to a boil in a saucepan. Add edamame; cook 3 minutes or until tender. Drain.

  2. Combine cilantro, vinegar, sesame oil, sesame seeds, and salt in a medium bowl, stirring with a whisk. Stir in edamame, carrot, and green onions.