By Emily McLaughlin

Last night I hosted a small potluck at my apartment. Like myself, most of my friends are getting ready to move out of their Amherst homes. A potluck was the perfect way to utilize the miscellaneous food products we had left in our cabinets and refrigerators. For the gathering, I made some cookies to use up the trail mixed I had, a pan of baked ziti to get ride of the pasta and cheese and, finally, an edamame and carrot slaw.

The edamame and carrot slaw was light, protein-packed and delicious. This slaw is the perfect pairing to your summer BBQ burger. Follow the quick, easy recipe below to make your own!

Edamame & Carrot Slaw 

Ingredients

• 12 oz. frozen edamame (I use Trader Joe’s brand)
• 4-6 large carrots (2-3 cups of baby carrots)
• 1/2 cup cilantro, finely chopped
• 1/2 cup green onions, finely sliced (shallots are good too!)

Dressing

• 2 large garlic cloves
• 1/4 cup vegetable oil (olive oil is okay if you don’t have vegetable on hand)
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• Pepper to taste

Directions

1. Prepare the edamame according to package instructions and set aside to dry.
2. Wash and peel the carrots (peeling is not necessary if you are using baby carrots). Grate with a food processor or grater and stir into the edamame.
3. To the edamame and carrots, add the cilantro and onions. Mix well.
4. In a separate bowl, prepare the dressing. Press the garlic gloves and stir together with the vegetable oil, rice vinegar, soy sauce, and pepper.
5. Add this dressing to the edamame mixture and toss to evenly coat.  Season with pepper and serve immediately.

*This slaw will keep for a few days, but is best when consumed the day off preparation.