Edamame and Carrot Asian Salad
This Edamame and Carrot Asian Salad is a slimming friendly side for your favourite Asian dishes, plus it's low in calories and Weight Watchers Points!
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
This Edamame and Carrot Asian Salad is super quick and easy and it’s a perfect slimming side dish or a speedy lunch. It’s light and refreshing and great to keep in the fridge to graze on throughout a warm summer’s day. It also makes a great looking bowl of food! All of the bright colours mixed together make a simple salad look really tempting. Use a mandolin to cut the vegetables super finely for the perfect consistency.
Edamame and Carrot Asian Salad is also the perfect side to add a bit of tangy freshness to your Asian Fakeaway recipes, meat-based sandwiches, veggie burgers and more!
What diets is this Edamame and Carrot Asian Salad suitable for?
This Edamame and Carrot Asian Salad recipe is suitable for gluten free and dairy free diets.
It can be made vegetarian and vegan as long as you swap out the following ingredients for vegetarian and vegan alternatives;
- Fish sauce
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
How Weight Watchers friendly is this Edamame and Carrot Asian Salad recipe?
Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.
The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.
Do you need any special ingredients to make Edamame and Carrot Asian Salad?
If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.
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This recipe calls for julienned carrots, so a mandolin makes the job a lot easier. You can pick one up from Amazon .
We use a granulated sweetener with the same weight and sweetness as sugar. There are lots of high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.
To make the dressing
In a small bowl mix together the rice vinegar, lime juice, fish sauce, sweetener and Sriracha. Set aside while you make the salad.
To prepare the salad
Using a mandolin, julienne the carrots into a large bowl.
Cut the sugar snap peas in half and add them to the bowl.
Add the chopped pepper and spring onion.
Chop the coriander and mint, and add to the bowl.
Add the edamame beans and mix all the ingredients.
Mix the salad with the dressing and refrigerate until you’re ready to use it.
What could I serve with this Edamame and Carrot Asian Salad?
How do you know when this Edamame and Carrot Asian Salad is cooked?
There is no cooking needed for this recipe – just chop and mix well!
How long can you keep this Edamame and Carrot Asian Salad in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
Keep leftovers in the fridge in a container with a lid. You can keep leftovers of Edamame and Carrot Asian Salad in the fridge for approximately 3 days or so.
Can I freeze this Edamame and Carrot Asian Salad?
We do not recommend freezing this recipe.
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Edamame and Carrot Asian Salad
This Edamame and Carrot Asian Salad is a slimming friendly side for your favourite Asian dishes, plus it’s low in calories and Weight Watchers Points!
- KCals 93
- Carbs 6G
First make the dressing
- In a small bowl mix together the rice vinegar, lime juice, fish sauce, sweetener and Sriracha. Set aside while you make the salad
To prepare the salad
- Using a mandolin, julienne the carrots into a large bowl
- Cut the sugar snap peas in half and add them to the bowl
- Add the chopped pepper and spring onion
- Chop the coriander and mint, and add to the bowl
- Add the edamame beans and mix all the ingredients
- Mix the salad with the dressing and refridgerate until you're ready to use it
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