Carrot and edamame salad

Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestShare on StumbleUponShare on Reddit

Crunchy carrots and edamame (soy beans) make a perfect pair for this salad. The Asian-flavoured dressing will balance the flavours of these favourite vegetables.

Carrot and edamame salad
Serves 7
Write a review
Print
Prep Time
15 min
Cook Time
4 min
Total Time
19 min
Prep Time
15 min
Cook Time
4 min
Total Time
19 min
Ingredients
  1. 1 bag (500 g) frozen, shelled edamame (soy beans)
  2. 3 large carrots (about 500 g/1 lb), peeled and grated
  3. 45 mL (3 tbsp) chopped fresh coriander or parsley
  4. 30 mL (2 tbsp) tahini (sesame seed paste) or peanut butter
  5. 30 mL (2 tbsp) sodium-reduced soy sauce
  6. 15 mL (1 tbsp) unseasoned rice vinegar
  7. 15 mL (1 tbsp) minced fresh ginger
  8. 1 small clove garlic, minced
  9. 1 mL (1/4 tsp) Asian garlic chili paste or hot pepper sauce
Instructions
  1. In saucepan of boiling water, cook edamame for 4 minutes. Drain and rinse with cold water. Drain well and place in large bowl. Add carrots and coriander.
  2. Dressing: In small bowl, whisk together tahini, soy sauce, vinegar, ginger, garlic and chili paste. Drizzle over edamame and carrot mixture and toss well to coat.
  3. Tip: Cover and refrigerate for up to 2 days. Some tahini pastes and peanut butters are very thick so you may need to add 15 to 30 mL (1 to 2 tbsp) of warm water to thin out the dressing.
Notes
  1. Nutrition per serving (3/4 cup/175 ml)
  2. Calories - 107
  3. Carbohydrates - 8g
  4. Fat - 6g
  5. Protein - 8g
JayashreePrakashFitness http://jayashreeprakash.com/

 

Subscribe

You may want to consider subscribing to my blog for regular updates. If you have any questions, please feel free to email me jay@jayashreeprakash.com

Follow Us

 

 

No Comments

Leave a Comment