Lunch: Soybean and Carrot Salad Recipe | MyRecipes
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
Instructions
In a bowl, mix rice vinegar, sugar, ginger, and sesame oil. Add soybeans and carrot; mix well. Add salt to taste.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
