Edamame and Carrot Salad
-
Prep Time
10 MINS
- KCals 93
- Carbs 6G
4 Servings
Ingredients
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
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