Name: Asian Cucumber Carrot Ribbon Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cup shelled edamame; 1 cup canned chickpeas; 4 tbsp hemp hearts; 0.25 cup pumpkin seeds; 1 medium English cucumber; 3 large carrots; 3 tbsp rice vinegar; 1 tbsp tamari; 1 tbsp toasted sesame oil; 1 tsp fresh ginger; 1 clove garlic; 0.25 tsp red pepper flakes; 2 whole green onions; 1 tsp black sesame seeds; 0.25 tsp sea salt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Asian Cucumber Carrot Ribbon Salad

Tossed cucumber and carrot ribbons with protein-packed edamame and chickpeas in a zesty, ginger-infused rice vinegar dressing.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

71.0g

Fat

65.5g

Carbs

105.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cup shelled edamame

1 cup canned chickpeas

4 tbsp hemp hearts

0.25 cup pumpkin seeds

1 medium English cucumber

3 large carrots

3 tbsp rice vinegar

1 tbsp tamari

1 tbsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

2 whole green onions

1 tsp black sesame seeds

0.25 tsp sea salt

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Rinse and drain the canned chickpeas and shelled edamame thoroughly.
2
Use a vegetable peeler to shave the English cucumber and carrots into long, thin ribbons, stopping when you reach the watery core of the cucumber.
3
In a small mixing bowl, whisk together the rice vinegar, tamari, toasted sesame oil, grated fresh ginger, minced garlic, red pepper flakes, and sea salt.
4
In a large salad bowl, combine the cucumber ribbons, carrot ribbons, edamame, and chickpeas.
5
Pour the dressing over the vegetables and beans, tossing gently to ensure everything is well-coated.
6
Sprinkle the hemp hearts, pumpkin seeds, and black sesame seeds over the top of the salad.
7
Garnish with thinly sliced green onions and serve immediately while chilled.