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Ingredientes
- 1 1/2 c. shelled cooked edamame beans (from about 20 ounce of pods)
- 4 med carrots - (abt 12 ounce) peeled, and coarsely grated
- 1/3 c. thinly-sliced green onions
- 2 Tbsp. minced fresh cilantro
- 2 Tbsp. rice vinegar
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. vegetable oil
- 1 x garlic clove chopped Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Combine first 4 ingredients in medium bowl.
- Whisk vinegar, lemon juice, oil and garlic in small bowl to blend. Add in to edamame mix; toss to coat. Season to taste with salt and pepper. (Can be made 3 hrs ahead. Cover and chill.)
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 6 servings | |
| Calories 38 | |
| Calories from Fat 21 | 55% |
| Total Fat 2.36g | 3% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 129mg | 4% |
| Total Carbs 4.11g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.86g | 1% |
| Protein 0.39g | 1% |
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