Carrot Salad

4-5 large carrots washed peeled and shredded
1 bunch cilantro rinse then remove most of stems and finely chop
1-2 bunches of scallions washed, peel off first layer as needed and slice
1 bag of frozen shelled edamame thawed
1 cup raw almonds chopped

Dressing-
1/4 cup rice vinegar
1 tablespoon dijon mustard
2-3 cloves of garlic diced
1/2 cup extra virgin olive oil
salt to taste
Adjust vinegar and oil ratio as needed. You may need to adjust amount you mix in depending on how many carrots you use.

Toss it together in a bowl and enjoy!


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