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
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.
Dans une casserole d’eau bouillante salée, cuire les edamames (avec ou sans cosse) de 3 à 5 minutes. Égoutter et plonger ensuite dans de l’eau glacée pour conserver leur belle couleur.
Non, ce n’est pas nécessaire de retirer la pelure du gingembre. Simplement bien laver le morceau de gingembre et le tour est joué.
Par contre, lorsque la peau du gingembre devient sèche, ça vaut parfois la peine de la retirer.
J’ai toujours une huile de sésame grillée de la marque Kadoya dans mon garde-manger. Lorsque vous choisissez une huile de sésame à l’épicerie, c’est très important de prioriser les huiles de sésame grillé, sans quoi vous n’obtiendrez pas le goût prononcé du sésame qui est si intéressant et essentiel dans ce produit.
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)
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.
