Edamame Carrot Salad

Yields

• Carrots, shredded: 83%

• Cilantro, trimmed and chopped: 84%

Pre-Preparation

1. Wash produce as needed.

2. Thaw edamame under refrigeration at 41°F or less.

3. Chop cilantro.

4. Shred carrots if not already shredded.

Preparation

1. In one bowl, combine thawed edamame, carrots, crushed red pepper, and cilantro.

2. In a second bowl, whisk together white wine vinegar, olive oil, salt, and pepper to make the dressing.

3. Add the dressing to the vegetables and mix well until evenly coated.

4. Hold cold until service at 41°F or less.

Serving
Serving size: 1/2 cup (2.4 oz)

Recipe Source: Oakland Unified School District