Photo of Shaved Carrot, Edamame, and Asparagus Salad by WW

Shaved Carrot, Edamame, and Asparagus Salad

0 - 1
PersonalPoints™ per serving
Total Time
5 min
5 min


Uncooked carrot(s)

1 medium, shaved

Uncooked asparagus

10 spear(s), medium, halved, (blanched)

Edamame (shelled)

½ cup(s)


1 cup(s)

Table salt

1 pinch

Black pepper

1 pinch

Olive oil

1 tsp(s)

Fresh lemon juice

½ tsp(s)

Cooked green beans

½ cup(s), halved, (blanched)


  1. Prepare two bowls of ice water. Blanch the asparagus and green beans in a barely simmering pot of water until just tender, about 3 minutes. Transfer vegetables to the ice baths immediately to stop the vegetables cooking.
  2. Using a vegetable peeler, carefully shave ribbons from the carrot. Place all vegetables in a large bowl.
  3. In separate smaller bowl, whisk together the oil, lemon juice, salt, and black pepper.
  4. Pour dressing over salad and gently mix to combine (dressing should be very lightly coated).