This salad is made with a Wasabi dressing and is great to enjoy anytime of the year. It is healthy, low in calories and very bold. Wasabi is Japanese horse radish and is made into a paste. It is served with Sushi and can literally unclog your sinuses if you are not careful! However, used in a balanced way, it adds a great edge to dressings and, of course, soy sauce when you are eating sushi.
This year I thought it would be fun to include this carrot salad on my Thanksgiving and Christmas menu as a healthier alternative to glazed carrots. It delivers fresh crunchiness with a mild punch. I made this particular batch with Stevia but it most certainly can be made with sugar. Not a problem whatsoever. If you are vegan you will love this version of carrot salad with no mayonnaise in it.
Here is what you are going to need for this:
1 TBS sugar or Stevia
3 TBS rice vinegar
1 tsp. soy sauce
1 ½ tsp. sesame oil
1 tsp. Wasabi paste or horse radish
10 oz. package of Julienne carrots
6 oz. snow peas – washed and cut in the diagonal
¾ cup of cooked Edamame
1/3 cup raisins
1 cup julienne seeded cucumber
Place the sugar, rice vinegar, soy sauce, sesame oil and wasabi in a bowl. Whisk until smooth and incorporated.
Place the carrots, snow peas, edamame, raisins and cucumber in a bowl. Add the dressing and toss well until all vegetables are coated.
Cover the bowl and refrigerate overnight. Next day, serve and enjoy!
CALORIES 175.01; FAT 6.49 grs (sat 0.78; mono 2.05; poly 2.26); PROTEIN 4.80 grs ; FIBER 4.79 grs; CARBS 26.03 grs; CHOLESTEROL 0.00 mg; IRON 1.94 mg; SODIUM 136.87 mg; CALCIUM 66.59 mg
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