Soybean And Carrot Salad Recipes

EDAMAME CORN CARROT SALAD

Edamame Corn Carrot Salad image

I came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. -Maiah Miller, Monterey, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2-1/2 cups frozen shelled edamame
3 cups julienned carrots
1-1/2 cups frozen corn, thawed
4 green onions, chopped
2 tablespoons minced fresh cilantro
VINAIGRETTE:
3 tablespoons rice vinegar
3 tablespoons lemon juice
4 teaspoons canola oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Place edamame in a small saucepan; add water to cover. Bring to a boil; cook 4-5 minutes or until tender. Drain and place in a large bowl; cool slightly., Add carrots, corn, green onions and cilantro. Whisk together vinaigrette ingredients; toss with salad. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 111 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

SOYBEAN AND CARROT SALAD

Soybean and Carrot Salad image

Soybeans and carrots dressed with sesame oil and ginger make a quick salad. The recipe comes from Sunset Magazine.

Provided by Barb G.

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup rice vinegar
1 tablespoon sugar
1 tablespoon minced fresh ginger
2 teaspoons asian toasted sesame oil
1 (12 ounce) package frozen shelled soybeans, thawed or 2 1/4 cups refrigerated cooked shelled soybeans
3/4 cup shredded carrot
salt

Steps:

In a bowl, mix rice vinegar, sugar, ginger and sesame oil.
Add soybeans and carrot; mix well.
Add salt to taste.

Nutrition Facts : Calories 190, Fat 10, SaturatedFat 1.4, Sodium 15.3, Carbohydrate 13.9, Fiber 5.8, Sugar 6.7, Protein 14.5

EDAMAME AND CARROT SALAD WITH RICE VINEGAR DRESSING

Edamame and Carrot Salad with Rice Vinegar Dressing image

Categories Salad Bean Soy Vinegar Carrot Winter Cilantro Bon Appétit

Number Of Ingredients 8

Ingredients

1 1/2 cups shelled cooked edamame beans (from about 20 ounces of pods)
4 medium carrots (about 12 ounces), peeled, coarsely grated
1/3 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 garlic clove, minced

Steps:

Combine first 4 ingredients in medium bowl. Whisk vinegar, lemon juice, oil and garlic in small bowl to blend. Add to edamame mixture; toss to coat. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cover and chill.)

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