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James Carrier Photo by: James Carrier

Soybean and Carrot Salad

Sunset APRIL 2003

  • 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

Preparation

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

Nutritional Information

Amount per serving
  • Calories: 209
  • Calories from fat: 47%
  • Protein: 16g
  • Fat: 11g
  • Saturated fat: 1.6g
  • Carbohydrate: 15g
  • Fiber: 0.7g
  • Sodium: 8.4mg
  • Cholesterol: 0.0mg
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Soybean and Carrot Salad recipe

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