Edamame and Carrot Salad
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Prep Time
10 MINS
- KCals 93
- Carbs 8G
4 Servings
Ingredients
For the salad
- 200 g edamame beans if using frozen beans, just cover them with boiling water for 5-10 minutes
- 130 g sugar snap peas
- 2 carrots julienne peel with a mandolin
- ½ red pepper deseeded and diced
- 1 spring onion sliced
- 1 handful fresh mint
- ½ handful fresh coriander
For the dressing
- 1 tbsp rice vinegar
- ½ lime juiced
- ¾ tbsp fish sauce
- ½ tbsp white granulated sweetener
- 2-3 drops Sriracha
Instructions
For the dressing
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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
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Using a mandolin, julienne the carrots into a large bowl.
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Cut the sugar snap peas in half and add them to the bowl.
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Add the chopped pepper and spring onion.
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Chop the coriander and mint, and add to the bowl.
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Add the edamame beans and mix the salad with the dressing. Refrigerate until you're ready to serve.