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