Allergy Associates of La Crosse / Recipes / Carrot and Edamame salad

Carrot and Edamame salad

Yields 6 servings


  • 1 bag frozen, shelled edamame
  • 3 large carrots, peeled & grated
  • 3 Tbsp. fresh parsley, chopped
  • 2 Tbsp. tahini or peanut butter
  • 2 Tbsp. low-sodium soy sauce or tamari
  • 1 Tbsp. unseasoned rice vinegar
  • 1 Tbsp. fresh ginger, minced
  • 1 small clove garlic, minced
  • 1/4 tsp. Asian garlic chili paste or hot pepper sauce


  1. Add edamame to a saucepan of boiling water and cook for 4 minutes. Drain boiling water and rinse with cold water. Place in a large bowl.
  2. Add carrots and parsley to the edamame and set aside.
  3. In a small bowl, combine tahini, soy sauce, rice vinegar, ginger, garlic, and chili paste. If the dressing is too thick, add 1-2 tablespoons of water to thin.
  4. Pour the dressing over the vegetables and toss until coated. Serve immediately.

Nutrition per serving: 130 calories, 13 g carbohydrates, 5 g fat, 4 g fiber, 8 g protein, 330 mg sodium, 3 g sugar.

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