Kumiko's edamame & carrot salad

This is a good way to use frozen edamame in midwinter!


3 carrots
Yogurt, 3 tbsp
Mayonnaise, 3 tbsp
Black sesame seeds, 1 tbsp
Edamame, cooked and shelled, 1/2 cup
Soy sauce, a dash (optional)
Pesto, to taste (optional)
Sour cream, 3 tbsp (optional—in place of yogurt)


(1) Julienne the carrots into 2 inch strips. Sprinkle salt and set aside for about 30 minutes. Pat lightly with a paper towel to remove excess moisture.

(2) Add yogurt, mayonnaise, sesame seeds, and edamame to (1) and stir lightly.

(3) Serve immediately or chill first.

For a more pronounced Asian flavor, add a dash of soy sauce. A teaspoon or so of fresh pesto is also delicious. Sour cream may be substituted for the yogurt for a creamier, richer flavor.