by Caitlin Saniga
For the dressing:
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon red wine vinegar
- 1 teaspoon grated ginger
For the salad:
- 1 large carrot
- 4 cups gently packed arugula
- 1 cup shelled edamame
- 1 teaspoon toasted sesame seeds (or more if you’re a fiend, like me)
Combine the soy sauce, sesame oil, vinegar and ginger in a small bowl. Whisk vigorously to combine. Set aside.
Run a vegetable peeler lengthwise down the carrot to create ribbons. Place the carrot, along with the arugula, edamame and sesame seeds in a large bowl.
If the dressing has divided, give it another good whisk. Pour the dressing over the salad, and toss to combine. Divide the salad among 4 bowls (or grab a fork and claim the whole lot).
Makes 2 servings.