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
- 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!)
- 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
- Prepare the edamame according to package instructions and set aside to dry.
- 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.
- To the edamame and carrots, add the cilantro and onions. Mix well.
- In a separate bowl, prepare the dressing. Press the garlic gloves and stir together with the vegetable oil, rice vinegar, soy sauce, and pepper.
- 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.