Soybean and Carrot Salad
- ¼ cup rice vinegar
- 1 tablespoon sugar
- 2 teaspoons Asian (toasted) sesame oil
- ¾ cup shredded carrot
- 1 package (12 oz.) frozen shelled soybeans, thawed, or 2 1/4 cups refrigerated cooked shelled soybeans
- 1 tablespoon minced fresh ginger
In a bowl, mix rice vinegar, sugar, ginger, and sesame oil. Add soybeans and carrot; mix well. Add salt to taste.