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

Servings: 2 to 4
Preparation time: 25 minutes

See the recipe

Good to know

For the majority of my recipes, I use natural nut butters. In my opinion, they have a stronger taste and are more nutritious. When you use a natural nut butter, it’s very important to stir it well so that the oil is well distributed.

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Edamame can be found in the frozen foods section of the grocery store. It’s important to distinguish between shelled and shelled edamame.

One will save you a lot of time in the kitchen!

I love adding edamame to my bowls or salads. It’s a vegetable protein that’s rich in fibre and protein. Plus, they’re so easy to cook! Just boil them for a few minutes and plunge them into iced water to preserve their beautiful green color.

Frequently asked questions

Cook the edamame (with or without the pods) in a pot of boiling salted water for three to five minutes. Drain them and plunge them into iced water to preserve their beautiful color.

No, you don’t need to peel the ginger. Just wash it well.

However, it is sometimes worth removing the skin when it becomes dry.

I always keep Kadoya brand toasted sesame oil in my pantry. When choosing sesame oil at the grocery store, it’s important to choose toasted sesame oil; otherwise, you won’t get the strong, interesting, and essential sesame flavor.

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.