- 1 1/2 cups shelled cooked edamame beans (from about 20 ounces of pods)
- 4 medium carrots (about 12 ounces), peeled, coarsely grated
- 1/3 cup thinly sliced green onions
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon vegetable oil
- 1 garlic clove, minced
- Combine first 4 ingredients in medium bowl. Whisk vinegar, lemon juice, oil and garlic in small bowl to blend. Add to edamame mixture; toss to coat. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cover and chill.)