This Edamame and Carrot Asian Salad is a slimming friendly side great for your favourite Asian dishes, plus it’s low in calories and Weight Watchers Points!
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 summers day!
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 in the blurb đź‘Ť
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This recipe calls for julienned carrots, so a mandolin is, I won’t say a neccessity, but it certainly 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. This means it’s easy to substitute for the real stuff if you want!
There are lots of high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.
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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Edamame and Carrot Asian Salad
|
Servings |
Prep Time |
Cooking Time |
| People | 10 Minutes | |
|
Calories |
WW |
Carbs |
| 93kcal |
Zero Smart Points (Flex/Freestyle) |
Coming Soon |
| Per People | Per People | Per People |
We agreed with Slimming World to remove their trademarked terms from our website
INGREDIENTS
Please don't take a screenshot. These recipes are updated often!
- For the salad
- 200 g Edamame Bean pre cooked, frozen beans are ideal, just cover them with boiling water for 5 - 10 minutes
- 130 g Sugar snap peas
- 2 Carrots
- 1/2 Red Pepper deseeded and diced
- 1 spring onion chopped
- 1 handful Fresh Mint
- 1/2 handful Fresh Coriander
- For the dressing
- 1 tbsp Rice Vinegar
- 1/2 Lime juice only
- 3/4 tbsp fish sauce
- 1/2 tbsp Granulated Sweetener
- 2-3 drops Sriracha
INSTRUCTIONS
- In a small bowl mix together the rice vinegar, lime juice, fish sauce, sweetener and Sriracha. Set aside while you make 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
RECIPE NOTES
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We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? |
IMPORTANT INFORMATION
Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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Hi! I love this recipe but my husband wasn’t keen on the fish sauce or coriander (picky)! Could you suggest an alternative as he enjoyed the actual salad and would like to keep it on the rota xx