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Vegan Edamame Salad with Ginger-Peanut Dressing

A vibrant salad featuring edamame and carrots, dressed in a rich ginger-peanut sauce. Quick to prepare, it's perfect for busy weeknights or gatherings.
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Temps de préparation 15 minutes
Temps total 15 minutes
Portions: 4 servings
Type de plat: Salad, Side Dish
Cuisine: Asian, Vegan
Calories: 200
Ingredients Method Nutrition Notes

Ingrédients
  

Salad Base
  • 1 cup edamame, shelled (fresh or frozen) Rich in protein and fiber.
  • 1 cup carrots, shredded Choose vibrant, fresh carrots for the best crunch.
  • chopped to taste green onions for garnish Adds a nice touch and flavor.
Ginger-Peanut Dressing
  • 1/4 cup peanut butter Can substitute with sunflower seed butter for nut allergies.
  • 2 tablespoons soy sauce Use gluten-free soy sauce, like tamari, for gluten-free option.
  • 1 tablespoon rice vinegar Can substitute with apple cider vinegar or white wine vinegar.
  • 1 teaspoon fresh ginger, grated Enhances flavor of the dressing.
  • 1 tablespoon maple syrup Can substitute with agave syrup or honey if not strictly vegan.

Method
 

Preparation
  1. In a large mixing bowl, add the shelled edamame and shredded carrots. Toss them together gently.
  2. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, grated ginger, and maple syrup until smooth and creamy.
  3. Pour the dressing over the edamame and carrots. Toss until fully coated.
  4. Add salt and pepper to taste and stir to incorporate all flavors.
  5. Garnish with chopped green onions and serve immediately for best texture.

Nutrition

Portion: 1gCalories: 200kcalCarbohydrates: 20gProtéines: 10gFat: 10gLipides saturés: 2gSodium: 300mgFibre: 5gSucre: 3g

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Use fresh ingredients for the best flavor.

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