Soybean and Carrot Salad

Soybean and Carrot SaladRecipe
James Carrier
Makes 4 servings


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


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

Created date

May 2004

Nutritional Information

Calories 209
Caloriesfromfat 47 %
Protein 16 g
Fat 11 g
Satfat 1.6 g
Carbohydrate 15 g
Fiber 0.7 g
Sodium 8.4 mg
Cholesterol 0.0 mg