edamame carrot and cucumber salad with zero fat dressing

5 Jan

i had a little bit of leftover carrot and cucumber from my spring rolls, but not enough leftover to make more spring rolls. so, i made a quick salad! really really easy.

what you need for 1 serving:

1/2 c of thinly sliced carrots

1/2 c thinly sliced cucumber

1/2 c shelled edamame

2 T of rice wine vinegar

1/2 t of soy sauce

1-2 t of chili garlic sauce

(now, if you don’t mind some fat and the vinegar is too tangy for you by itself, you can add 1/2 t of sesame oil and it will soften the vinegar and add delicious flavor! and it only adds about 2 grams of fat)

what to do:

cook the edamame following the package instructions. whisk together the vinegar, soy sauce, and chili garlic. toss with the veggies. enjoy!!

i know it’s almost silly that i posted this recipe but while the actual process is blatantly easy-i thought the salad was probably interesting enough for some of you to swap out your regular lunch time side salad for 🙂



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