This recipe is from Family Fun magazine. I clipped it long ago because it was pretty (bright green and orange)! I thought my boys would eat it. Well, I made it for the cleanse and I loved it!!
Asian Edamame and Carrot Salad
1 pound edamame (frozen, shelled)
3 grated carrots
pinch of salt
3 T rice vinegar
2 T soy sauce
2 tsp. toasted sesame oil
1 T sugar (I omitted for cleanse and used Stevia)
Cook edamame according to package directions. Drain, rinse in cold water and blot dry with a paper towel. Toss in large bowl with grated carrots and a pinch of salt.
In a small bowl, mix 3 tablespoons of rice vinegar, 2 T of soy sauce, 2 tsp. toasted sesame oil, and a tablespoon of sugar. Pour this dressing over vegetables, tossing well. Serve immediately or refrigerate--it's even better the next day.
**To fill me up as a main dish for lunch, I added a small can of tuna right on top of it and could eat this one often!**