Carrot Ribbon Salad with Peanut Butter
I’m always looking for new ideas for quick, nutritious and tasty lunches, and this carrot ribbon salad ticks all those boxes! The peanut butter and ginger dressing makes ALL the difference! Feel free to add grilled chicken or a larger portion of edamame to make it even more sustaining.
Bon appétit xx
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- Preparation time: 25 minutes
- Servings: 2 to 4
Ingredients
Carrot ribbon salad
- 1 cup (150 g) frozen shelled edamame (soybeans)
- 3 tablespoons (45 ml) peanut butter
- 1 tablespoon (15 ml) soy sauce
- 3 tablespoon (45 ml) lime juice
- 1 tablespoon (15 ml) maple syrup or honey
- 2 teaspoons (10 ml) toasted sesame oil
- 1 tablespoon (15 ml) water
- 1 tablespoons (15 ml) grated fresh ginger
- 1/4 teaspoon (1.25 ml) salt
- 6 large carrot ribbons
- 2 green onions, thinly sliced
- 1/2 cup (20 g) coarsely chopped fresh mint
- 1 avocado, sliced
- Toasted sesame seeds (optional)
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Preparation
Carrot ribbon salad
- In a pot of boiling water, blanch the edamame. Rinse well in cold water.
- In a large bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sesame oil, water, ginger and salt.
- Add the carrots, green onions and mint and toss to coat well. Serve salad with avocado slices and sesame seeds.
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