- 1 cup shelled edamame, cooked
- 1 cup grated carrot
- 1 scallion, chopped
- 1 tablespoon rice wine vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon canola oil
- 2 tablespoons chopped cilantro
Combine edamame, carrot, and scallion in a bowl. Mix vinegar, lime juice, and canola oil and add to vegetables. Sprinkle with chopped cilantro. Serves 2.