Edamame and Carrot Salad - Pinch Of Nom

Ingredients

• 200 g edamame beans (if using frozen beans, just cover them with boiling water for 5-10 minutes)
• 130 g sugar snap peas
• 2 carrots (julienne peel with a mandolin)
• ½ red pepper (deseeded and diced)
• 1 spring onion (sliced)
• 1 handful fresh mint
• ½ handful fresh coriander
• 1 tbsp rice vinegar
• ½ lime (juiced)
• ¾ tbsp fish sauce
• ½ tbsp white granulated sweetener
• 2-3 drops Sriracha