Carrot, Parsnip and Edamame Salad


Number of servings: 6-8

Quantity Ingredient
1 bag (500g) Frozen, shelled edamame
3 large Carrots, peeled and grated (about 1 lb)
2 medium Parsnips, peeled and grated

(about ½ lb)

3 tbsp. Fresh parsley, chopped
2 tbsp. Peanut butter
2 tbsp. Reduced-sodium soy sauce
1 tbsp. Unseasoned rice vinegar
1 tbsp. Fresh ginger, minced
1 clove Garlic, minced
¼ tsp. Hot pepper sauce


  1. In a medium pot of boiling water, cook edamame for 4 minutes. Drain and rinse in cold water, then drain well.
  2. Place edamame in a large bowl, add carrots and parsley.
  3. In a small bowl, whisk together – peanut butter, soy sauce, vinegar, ginger, garlic and hot pepper sauce.
  4. Drizzle over salad ingredients in the bowl and toss well to mix.

NOTE: This can be made up to 2 days in advance if covered and refrigerated.

Recipes From Our Resident Expert, Marsha Rosen, RD
Here are some heart-healthy recipes provided by Marsha Rosen, RD (Registered Dietitian). Marsha is Mike Salem’s sister and in addition to offering private nutrition counselling, Marsha provides group lectures, seminars and cooking demonstrations, and is a sought-after contributor to health-related publications.

If you have a nutrition question for our dietician, you can email Marsha here…

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