Just Another Meatless Monday #51 Carrot Edamame Salad

This salad was fresh, lovely and well like by my kids. It's packed full of fresh grated carrots, edamame (fresh soybeans), fresh ginger and dressed with light peanut sauce. Oh such a nice way to brighten up a cold and grungy spring day. Plus it was really filling and a great way to use up a good amount of carrots quickly. You will need a food processor for this recipe or a willing person to grate a LOT of carrots

Carrot Edamame Salad
6-8 large carrots-enough to make about 6 cups of grated carrots adjust accordingly
2 cups shelled edamame, cooked, cooled and salted
1/2 slice of ginger root, more or less depending on your spice level
2 TBSP peanut butter, smooth
2 TBSP tamari sauce or soy sauce
1 tsp of ponzu or any vinegar you happen to have
2 TBSP milk
pinch of red pepper flakes or pinch of black pepper

peel your carrots if desired
while you're at it peel the ginger
put the grating blade on the processor or have someone else grate the carrots for you, lacking 'someone else' do it yourself
pour the grated carrots out of the processor and toss with the edamame, set aside
and add the chopping blade, don't worry about completely cleaning out the bowl you want a bit of carrots left to give your dressing body
throw the ginger in and whirl to mince
scrape down the sides and run again
then add the liquids and let process for 15 seconds or so
scrap and repeat
pour the dressing over the carrots and edamame
stir to coat and let rest at least 15 minutes

Peace and Love--