Tuesday, June 30, 2009

Carrot, onion, and edamame salad

When my sister Margo was here over the weekend, I let her pick out what kinds of vegetables we would eat with dinner. She picked carrots on Friday, and I suggested we make a kind of Asian raw salad. It was so delicious, we made it again on Saturday. This is a good summer vegetable, because when it's 90 degrees out with 90% humidity, you might not want to cook anything. I know I don't.
Carrot, onion, and edamame salad

6-8 carrots, peeled
1/4 to 1/2 onion (depending on how much you like strong onion flavor)
1 c edamame, cooked and shelled (can be done in the microwave, or buy them pre-cooked)
2 T rice vinegar
juice from 1/2 lemon
1 T olive oil
1/2 t sesame oil
salt and pepper
2-3 T honey (or brown sugar for vegans)

Grate the carrots into a bowl. Slice the onion as thin as you can, and add tp the bowl with the carrots, along with the edamame. In a small bowl, combine the rice vinegar, lemon, olive oil, sesame oil, honey, and salt and pepper to taste. Whisk well, then pour over the vegetables and toss. Can be made a day ahead of time.

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