Carrot ribbon salad with peanut butter
Here's a new idea for a quick lunch. The peanut butter and ginger vinaigrette makes ALL the difference!
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Cooking tools:
- Pot
- Stove
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Grater
- Peeler
- Chef's knife
- Cutting board
- Spoon
- Serving bowl
Ingredients
- 1 cup (150 g) frozen shelled edamame (soybeans)
- 3 tablespoons (45 ml) peanut butter
- 1 tablespoon (15 ml) soy sauce
- 3 tablespoons (45 ml) lime juice
- 1 tablespoon (15 ml) maple syrup or honey
- 2 teaspoons (10 ml) toasted sesame oil
- 1 tablespoon (15 ml) water
- 1 tablespoon (15 ml) grated fresh ginger
- 1/4 teaspoon (1.25 ml) salt
- 6 large carrot ribbons
- 2 green onions, thinly sliced
- 1/2 cup (20 g) coarsely chopped fresh mint
- 1 avocado, sliced
- Toasted sesame seeds (optional)
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