3 Medium Carrots, large dice
1 cups shelled edamame
2 tbsp Toasted Sesame Oil
2 tbsp Vegetable Oil
2 tbsp Rice Wine Vinegar
1 tsp Black or White Sesame Seeds
- Preheat oven to 425º. Coat carrots with a little bit of extra virgin olive oil, salt, and pepper and roast until slightly browned, about 30 minutes. Remove from oven and allow to cool.
- Heat Carrot & Ginger Soup.
- Make the dressing by combining the sesame oil, vegetable oil, and rice wine vinegar and whisking until thoroughly mixed. Season with a little salt and pepper.
Combine the carrots, edamame, and half of the dressing. Fold gently and taste. Add more dressing, and salt and pepper as needed.
- Sprinkle sesame seeds on top of the salad. Serve alongside Carrot & Ginger Soup. Enjoy!