Sesame-Carrot Edamame Salad
Recipe by Cooking Light September 2014
Credit: Randy Mayor; Styling: Lindsey Lower
109 calories; fat 7.5g; saturated fat 1g; sodium 143mg.
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.
Based on the first review, I made a few changes my first time making this recipe and my husband and I both loved it. I used 2 1/2 cups edamame, no cilantro, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon sesame seeds, 1/2 teaspoon kosher salt, 1 1/2 cups shredded carrot, 1/4 cup sliced green onions.
I followed the recipe exactly. There is way to much sesame seed oil. The oil is all you can taste. The propositions of vegetables did not look correct either. I think there should have been more edamame.