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Ginger citrus & black sesame carrots with edamame


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Member since 2014

Serves 6-8 | Prep Time 15 | Cook Time

Ingredients

salad ingredients:
5-6 carrots (this was a bunch for me), peeled + cut into matchsticks
1 cup frozen shelled edamame, thawed
1/4 cup black sesame seeds
big handful of cilantro leaves, roughly chopped (mint or thai basil would also be delicious)
salt + pepper
1/2 ripe avocado, peeled + chopped

ginger citrus dressing:
1/4 cup fresh orange juice
juice of 1 lime
salt + pepper
1.5 tbsp agave nectar/raw honey
1 inch piece of ginger, peeled and grated finely on a rasp/microplane
couple drops of toasted sesame oil
1/4-1/3 cup grapeseed or other neutral-tasting oil (I tend to like vinaigrettes on the more acidic side so I go with less)


Combine the carrot matchsticks, thawed edamame, sesame seeds and chopped cilantro in a large bowl. Season the whole mixture with salt + pepper and toss lightly with your hands. Set aside.



In a small-medium bowl, combine the orange juice, lime juice, salt + pepper, agave nectar, ginger and sesame oil. Whisk it all together until incorporated. While whisking with one hand, slowly drizzle in the grapeseed oil until you have a homogenous and unified dressing.



Pour the dressing over the carrot + edamame mixture. Toss to combine. Top with the chopped avocado pieces. Garnish the dish with more sesame seeds and cilantro if you like.


Pairs Well With


Notes

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