1 1/2 cups shelled cooked edamame
4 medium carrots peeled, coarsely grated
1/3 cup thinly sliced green onions
2 Medium red bell peppers, chopped
3 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 garlic clove, minced preparation
Wasabi paste to taste (optional, but I like it!)
Combine first 5 ingredients in medium bowl. Whisk vinegar, lemon juice, oil, garlic and wasabi in small bowl to blend. Add to edamame mixture. Toss to coat. Season to taste with salt and pepper. Serve chilled.
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