The other night it was blazing hot, and I was dreading making dinner. That’s where this refreshing salad came into the picture. I had tried a similar one at Lemonade over the summer, and my daughter and I both loved it. It just so happens that I found this recipe in the most recent issue of Cooking Light. I hope you enjoy it as much as we did.
1 1/2 cups frozen shelled edamame, cooked
1 cup shredded carrots
1 1/2 tablespoon sesame oil
2 tablespoons fresh chopped cilantro
1 1/2 tablespoons rice wine vinegar
1/2 teaspoon of sesame seeds (I used more than that)
1/4 teaspoon kosher salt
1. Place edamame and carrots in a medium sized bowl, then drizzle in oil and vinegar.
2. Sprinkle with seeds, cilantro and salt. Give it a good stir, and viola! It’s ready. Enjoy!
Serves 4-6 as a side dish, 2-3 as a main dish.