Edamame and Carrot Salad
This Edamame and Carrot 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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NutritionPer Serving
- Calories93
- Carbs6g
- Protein1g
- Fat0.1g
- Saturates0.02g
- Sugars3g
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 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 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 Salad suitable for?
This Edamame and Carrot 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.
Do you need any special ingredients to make Edamame and Carrot 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.
How many calories are in this Edamame and Carrot Salad?
There are 93 calories per portion in this Edamame and Carrot Salad, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
This Edamame and Carrot Salad is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
To make the dressing
Step 1
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
Step 1
Using a mandolin, julienne the carrots into a large bowl.
Step 2
Cut the sugar snap peas in half and add them to the bowl.
Step 3
Add the chopped pepper and spring onion.
Step 4
Chop the coriander and mint, and add to the bowl.
Step 5
Add the edamame beans and mix all the ingredients.
Step 6
Mix the salad with the dressing and refrigerate until you’re ready to use it.
What could I serve with this Edamame and Carrot Salad?
How do you know when this Edamame and Carrot 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 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 Salad in the fridge for approximately 3 days or so.
Can I freeze this Edamame and Carrot Salad?
We do not recommend freezing this recipe.
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Edamame and Carrot Salad
This Edamame and Carrot Salad is a slimming friendly side for your favourite Asian dishes, plus it’s low in calories and Weight Watchers Points!
-
Prep Time
10 MINS
- KCals 93
- Carbs 6G
Instructions
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
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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1 comment
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LindseyWednesday 3rd July 2019
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
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