Carrot and edamame salad

Crunchy carrots and edamame make a perfect pair for this salad.
Carrot and edamame salad on a white plate
7 servings / 19 min

Prep 15 min / Cook 4 min

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.

  • 1 bag (500 g) frozen, shelled edamame (soy beans)
  • 3 large carrots (about 500 g/1 lb), peeled and grated
  • 45 mL (3 tbsp) chopped fresh coriander or parsley
  • 30 mL (2 tbsp) tahini (sesame seed paste) or peanut butter
  • 30 mL (2 tbsp) sodium-reduced soy sauce
  • 15 mL (1 tbsp) unseasoned rice vinegar
  • 15 mL (1 tbsp) minced fresh ginger
  • 1 small clove garlic, minced
  • 1 mL (1/4 tsp) Asian garlic chili paste or hot pepper sauce
  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.

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.

Nutritional info per serving (3/4 cup/175 ml)
  • Calories: 107
  • Protein: 8 g
  • Total fat: 6 g
    Saturated fat: 1 g
    Cholesterol: 0 mg
  • Carbohydrates: 8 g
    Fibre: 4 g
    Sugars: 2 g
    Added sugars: 0 g
  • Sodium: 165 mg
  • Potassium: 316 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.