Edamame and Carrot Salad with Rice Vinegar – Orange Cat Community Farm

Ingredients

• 1/2 cups shelled cooked edamame beans (from about 20 ounces of pods)
• 4 medium carrots (about 12 ounces), peeled, coarsely grated
• 1/3 cup thinly sliced green onions
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons rice vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon vegetable oil
• 1 garlic clove, minced