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Soybean and Carrot Salad

James Carrier
Yield Makes 4 servings

Ingredients

  • 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
  • Salt

Nutrition 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

How to Make It

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