Soybean and Carrot Salad

Soybean and Carrot Salad
Photo by James Carrier


  • 1 tablespoon minced fresh ginger
  • ¼ cup rice vinegar
  • 2 teaspoons Asian (toasted) sesame oil
  • 1 tablespoon sugar
  • ¾ cup shredded carrot
  • 1 package (12 oz.) frozen shelled soybeans, thawed, or 2 1/4 cups refrigerated cooked shelled soybeans
  • Salt

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

View full recipe at My Recipes


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