Made to the directions (except more like 2 cups of edamame cooked for 5 minutes). Loved it. I chilled the salad prior to serving. Will make again.
Photo: Randy Mayor; Styling: Lindsey Lower
How to Make It
Bring 8 cups water to a boil in a saucepan. Add edamame; cook 3 minutes or until tender. Drain.
Combine cilantro, vinegar, sesame oil, sesame seeds, and salt in a medium bowl, stirring with a whisk. Stir in edamame, carrot, and green onions.