Edamame and Carrot Salad with Chili Lime Dressing
Difficulty Level Easy
The holiday party season has just begun and I've already eaten a lot of rich food. In the past four days I have been to a Christmas dinner party, been to my book club where we had a fantastic potluck dinner of Indian food and last night I got an early Christmas present when my husband took me to a dinner at one of the city's best restaurants, where we had a fantastic meal of Julia Child recipes celebrating the release of the DVD of Julie and Julia.
It seems ridiculous, because we just had our first snow storm of the year which normally makes you crave stews and the like, but after all of that heavy eating my husband and I really wanted something light, something green. It's not so easy to do that kind of a meal in December in Toronto, but I actually have some salad greens from my farmers' market because we had such an astonishingly mild November.
Casting about, I ended up making a salad of greens with heartnuts on top (although not as many as I would have liked, they were brutal to open) which I got at the market from Seth at Forbes Wild Foods, a celeriac and beet salad, which I will tell you about tomorrow, and this simple edamame and carrot salad. I'm feeling a bit cleansed now, thanks to the light meal.
You can buy edamame fresh or frozen. Frozen, you can get them with or without the pods. There is lots of protein in them, so they are great for a vegetarian or vegan diet. I used Chinese chili sauce, but you could always use chili oil instead of peanut oil
INGREDIENTS
| 1/4 cup | peanut or vegetable oil |
| 2 tbsp | rice vinegar |
| juice of 1 lime | |
| 1 tsp | of chili sauce |
| 1 package | frozen edamame |
| 1 | carrot, grated |
PREPARATION:
- Whisk oil, vinegar, lime juice and chili sauce together. Set aside
- Cook edamame in boiling water for about 5 minutes. Drain and rinse with cold water to stop the cooking.
- In a bowl mix the edamame and grated carrot and add just enough dressing to coat them.
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