Fresh, crunchy, and full of flavor—this is one salad you’ll want on repeat.
You know those days when you want something healthy, but not boring? This carrot edamame salad with soy sesame dressing hits all the right notes. It’s got crunch from the shredded carrots, a little chew from the edamame, and a nutty, salty-sweet dressing that pulls it all together. Great as a side or a quick lunch on its own!
💛 Why I Love This Recipe
This salad came together one day when I had leftover edamame and a bag of carrots sitting in the fridge. I whisked up a quick soy-sesame dressing and instantly knew this was one I’d be making again. It’s simple, satisfying, and feels like something you’d get at a cool little café.
- 🥕 Bright and crunchy
- 🧂 Umami-rich and satisfying
- ⏱️ Quick to make, no cooking if using thawed edamame
- 🌿 Packs well for lunch
- 🥗 Versatile enough to pair with almost anything
🍽 Servings & Time
- Servings: 2 as a main, 4 as a side
- Prep Time: 10 minutes
- Cook Time: 5 minutes (to blanch or warm edamame if needed)
- Total Time: 15 minutes
📊 Macros per serving (approx.)
- Calories: 210
- Carbs: 14g
- Fat: 13g
- Protein: 9g
- Fiber: 5g
- Sugar: 4g
🔬 Why This Recipe Works (Quick Science)
The soy sauce brings salt and umami, which balances the sweet carrots. Sesame oil gives deep flavor and aroma, while rice vinegar and a touch of honey brighten things up. The edamame adds plant-based protein and makes this salad feel more like a meal than a side.
🧾 What You’ll Need
- 2 cups shredded carrots
- 1 cup cooked and shelled edamame (thawed if frozen)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey or maple syrup
- 1 tablespoon olive oil
- Optional: toasted sesame seeds, chopped scallions
👩🍳 How to Make Carrot Edamame Salad with Soy Sesame Dressing
Step 1: Prep the Carrots
If you haven’t already, peel and shred the carrots using a grater or food processor.
Step 2: Cook or Thaw the Edamame
If using frozen edamame, boil for 3-5 minutes until tender, then drain and let cool. If already thawed, just set it aside.
Step 3: Make the Dressing
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and olive oil until smooth.
Step 4: Toss the Salad
Add the shredded carrots and edamame to a large bowl. Pour the dressing over and toss gently until well coated.
Step 5: Finish and Garnish
Top with toasted sesame seeds and chopped scallions if using. Serve immediately or chill for later.
🧠 Meal Plan Ideas
- Add grilled tofu or tempeh for a full meal
- Serve alongside sushi or dumplings
- Stuff into lettuce wraps
- Toss with cooked noodles for a cold noodle salad
- Great with rice bowls or poke
⚠️ Common Mistakes
- Overcooking the edamame – it can get mushy
- Using unseasoned dressing – taste and adjust!
- Skipping the honey or maple syrup – it balances the salt
- Serving it warm – this salad is best chilled or room temp
- Not drying edamame enough – can water down the dressing
🍽 What to Serve With
- Grilled chicken or shrimp
- Seared tofu
- Sushi rolls or sashimi
- Fried rice or noodle bowls
- Miso soup or veggie dumplings
❓ FAQ
Can I use bagged shredded carrots?
Yes, they save time and work great.
What can I substitute for edamame?
Try green peas or chickpeas.
How long does it keep?
Up to 3 days in the fridge—just stir before serving.
Can I make it spicier?
Yep! Add a pinch of red pepper flakes or a splash of sriracha.
Can I double the recipe?
Absolutely. Just scale everything evenly.
💬 Final Thoughts
This carrot edamame salad with soy sesame dressing is fresh, fast, and packed with flavor. It’s a great way to eat more veggies and feel genuinely good about it. Try it out and let me know what you pair it with—I bet you’ll find a new favorite combo!