1/4 cup rice vinegar
1 tablespoon sugar
1 tablespoon minced fresh ginger
2 teaspoons Asian (toasted) sesame oil
1 package (12 oz.) frozen shelled soybeans, thawed, or 2 1/4 cups refrigerated cooked shelled soybeans
3/4 cup shredded carrot
In a bowl, mix rice vinegar, sugar, ginger, and sesame oil. Add soybeans and carrot; mix well. Add salt to taste.