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Edamame and Carrot Salad

  • Prep Time
    10 MINS
  • KCals 93
  • Carbs 6G
4 Servings


For the salad

  • 200 g edamame beans pre cooked, frozen beans are ideal, just cover them with boiling water for 5 - 10 minutes
  • 130 g sugar snap peas
  • 2 carrots
  • ½ red pepper deseeded and diced
  • 1 spring onion chopped
  • 1 handful fresh mint
  • ½ handful fresh coriander

For the dressing

  • 1 tbsp rice vinegar
  • ½ lime juice only
  • ¾ tbsp fish sauce
  • ½ tbsp granulated sweetener
  • 2-3 drops Sriracha


First make the dressing

  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

  1. Using a mandolin, julienne the carrots into a large bowl

  2. Cut the sugar snap peas in half and add them to the bowl

  3. Add the chopped pepper and spring onion
  4. Chop the coriander and mint, and add to the bowl
  5. Add the edamame beans and mix all the ingredients

  6. Mix the salad with the dressing and refridgerate until you're ready to use it