Carrot and edamame salad | Heart and Stroke Foundation

Ingredients

• 1 bag (500 g) frozen, shelled edamame (soy beans)
• 3 large carrots (about 500 g/1 lb), peeled and grated
• 45 mL (3 tbsp) chopped fresh coriander or parsley
• 30 mL (2 tbsp) tahini (sesame seed paste) or peanut butter
• 30 mL (2 tbsp) sodium-reduced soy sauce
• 15 mL (1 tbsp) unseasoned rice vinegar
• 15 mL (1 tbsp) minced fresh ginger
• 1 small clove garlic, minced
• 1 mL (1/4 tsp) Asian garlic chili paste or hot pepper sauce