Soybean and Carrot Salad

Soybean and Carrot Salad
James Carrier
Yields 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 Facts

Servings 0

Amount Per Serving
Calories 209Calories from Fat 47
% Daily Value *
Total Fat 11g17%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 8.4mg1%
Total Carbohydrate 15g5%
Dietary Fiber 0.7g3%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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.

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

Directions

1

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

Soybean and Carrot Salad
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