Carrot and edamame salad
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.
107 cal
Serves 7
Prep time
0h 15m
Cook time
0h 4m
Total time
0h 19m
Ingredients
Directions
-
Step 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. -
Step 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.
Tips
-
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.
Nutritional information
Per serving (¾ cup / 175 ml)
- Calories
- 107
- Protein
- 8 g
- Sodium
- 165 mg
- Potassium
- 316 mg
- Total fat
- 6 g
- Saturated fat
- 1 g
- Cholesterol
- 0 mg
- Carbohydrates
- 8 g
- Fibre
- 4 g
- Sugars
- 2 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.
