Sweet and Salty Carrot and Edamame Salad

By: Merritt Allen

This salad recipe is one that I not only make on repeat in my house but also crave in between batches! Made with some of my favorite flavors of soy, mirin, ginger, and rice vinegar this carrot and edamame salad is asian inspired to celebrate my love for Japanese food.

For this salad, the carrots are sautéed with soy sauce and mirin to make a quick teriyaki glazed carrot. The edamame is celebrated two ways: baked until crispy and steamed. Finally, everything is paired with a lightly pickled cucumber that has been soaked in rice vinegar, sugar, and salt. Topped with a drizzle of sesame oil, black sesame seeds, and a touch of salt for the perfect flavor combinations!

Get ready to enjoy carrots in a whole new way! This asian carrot salad is bright, easy, and delicious!

Why You Will Love This Salad:

This carrot asian salad is unique and delicious. You will love tasting notes of ginger, soy, sesame, and garlic with sweet carrots, hearty edamame, and crispy cucumbers. This salad pairs with literally anything and is such a delicious way to get more veggies in! I love serving this salad both hot and cold. It is great as leftovers served over rice and paired with any protein for a quick lunch!

Common Questions for Carrot and Edamame Salad:

What Flavors Make This Salad Asian Inspired?

• This salad uses soy sauce and mirin to saute the carrots and green onion. Soy sauce and mirin are common ingredients in teriyaki sauce and when cooked, the flavors of teriyaki come through with the carrots. Added in are notes of dried ginger, a drizzle of sesame oil, and a dash of sesame seeds for some delicious flavors.

• Paired with the rice vinegar soaked cucumbers, this salad brings forth the great flavors of a bright carrot salad. Rice vinegar is a light flavor that pairs so well with the teriyaki flavors from the carrots and green onion.

Can this Salad Be Served Hot Or Cold?

• You can serve this asian inspired carrot salad both hot and cold. I usually make a double batch, serving the first batch hot and the second batch cold. For leftovers, a light drizzle of sesame oil and an extra dash of sesame seeds will make the salad taste fresh.

• If you want to reheat this salad, toss everything in a pan and stir in a little sesame oil and butter. Continue to stir until everything is warmed through.

What Kind Of Dressing Does Carrot and Edamame Salad Have?

• The dressing is a combination of all the liquid that the carrots and cucumbers are made in. The teriyaki sauce from the carrots combines with the rice vinegar and sugar of the cucumbers to make something a little tangy, a touch sweet, and the perfect amount of salty! Drizzled with sesame oil, this salad is light and delicious!

What To Serve With Edamame and Carrot Salad?

• I often love serving this salad over rice with my favorite protein. It stores great and can be added as a super quick side dish or topper for a busy weeknight!

• Try pairing this salad with Flank Steak in Soy Marinade! This steak recipe is truly delicious and matches the flavors of this salad so well.

• You can also pair this carrot and edamame salad with Lemon Basil Rice. This rice dish is an easy one pan rice dish that uses lemon, basil, and miso paste to flavor rice.

• Try tossing some Simply Seasoned Adzuki Beans in with this salad for a hearty addition!

Ingredients For Edamame and Carrot Salad

Recipe: Serves 3-4

• 1 cup edamame shelled and divided in half. You can buy pre-shelled edamame to make it easy for yourself.
• 2 tsp olive oil This is for roasting the edamame. You can use vegetable or coconut oil too.
• 1 tsp garlic powder the garlic powder roasts with the edamame.
• 1/2 tsp ginger powder The ginger powder will help add flavor with the garlic to the edamame.
• 1/2 tsp salt
• 2 persian cucumbers You can use any type of cucumbers, but they will contain more water and might add liquid to the salad.
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1 Tbs rice wine vinegar The vinegar, salt, and sugar help season the cucumbers. You can add any spices you want here.
• 3-4 Medium Carrots This recipe works with purple carrots, or even parsnips. Carrots are naturally sweet and so delicious!
• 1-2 Tbs of salted butter I love Irish salted butter, but you can also use any type of cooking oil.
• 2 Tbs soy sauce Any type will do. You can also use Tamari or coconut aminos.
• 3 Tbs Mirin Mirin adds a little sugar and flavor. You can also use Sake or white wine.
• 1 tsp sesame oil Roasted sesame oil adds a ton of flavor.
• 1 green onion stalk Finely chopped.
• 1 tsp Black Sesame Seeds For serving

Carrots with Soy Sauce and Mirin

Quick Pickled Persian Cucumbers

Roasted Edamame

How To Make Carrot and Edamame Salad:

1. Prepare the Edamame

   1. Preheat the oven to 350 F. If you have the convection function, that will work great too!

   2. Divide 1 cup cooked and shelled edamame in half. Set 1/2 cup aside for later use.

   3. Toss 1/2 cup of shelled edamame with 2 tsp olive oil, 1 tsp garlic powder, 1/2 tsp ginger powder, and 1/2 tsp of salt.

   4. Bake until lightly crispy, about 20 minutes.

2. Prepare the Cucumbers

   1. Wash and coin the Persian Cucumbers and add them to a jar or small bowl.

   2. Add 1 tsp granulated sugar, 1 Tbs rice wine vinegar, and 1/2 tsp salt.

   3. Toss to coat and then set aside.

3. Saute the Carrots

   1. Wash, peel, and chop the carrots into thin strips. You can do coins or chunks but the longer carrots have nice texture.

   2. Chop the green onion stalk and set aside.

   3. Add to a skillet over medium heat with 1 Tbs of butter

   4. Saute for 2-3 minutes until the carrots are reduced slightly.

   5. Add the soy sauce, mirin, green onion, and additional butter if the skillet is dry. Toss the carrots to coat and evenly spread the sauce.

   6. When the mirin and soy sauce has reduced and beginning to caramelize, add the sesame oil.

   7. Saute for a couple of more minutes and then remove from the heat.

4. Combine!

   1. To a large bowl, add the carrots, roasted edamame, steamed edamame, and drained cucumbers.

   2. Toss with black sesame seeds, and salt, soy sauce, and pepper, to taste

   3. Enjoy!

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Asian Inspired Carrot Salad

Yield: 4

Author: Merritt Allen

Prep Time: 15 MinCook Time: 30 MinTotal time: 45 Min

This delicious carrot and edamame salad is the perfect vegetable flavor bomb! Made with carrots, cucumbers, and edamame, this salad is the perfect vegetable dish!

Ingredients

Carrot Salad

• 1 cup edamame
• 2 tsp olive oil
• 1 tsp garlic powder
• 1/2 tsp ginger powder
• 1/2 tsp salt
• 2 Persian cucumbers
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1 Tbs rice wine vinegar
• 3-4 Medium Carrots
• 1-2 Tbs of salted butter
• 2 Tbs soy sauce
• 3 Tbs Mirin
• 1 tsp sesame oil
• 1 green onion stalk
• 1 tsp Black Sesame Seeds

Instructions

How To Make Carrot Asian Salad

1. Preheat the oven to 350 F. If you have the convection function, that will work great too!
2. Divide 1 cup cooked and shelled edamame in half. Set 1/2 cup aside for later use.
3. Toss 1/2 cup of shelled edamame with 2 tsp olive oil, 1 tsp garlic powder, 1/2 tsp ginger powder, and 1/2 tsp of salt.
4. Bake until lightly crispy, about 20 minutes.
5. Wash and coin the Persian Cucumbers and add them to a jar or small bowl.
6. Add 1 tsp granulated sugar, 1 Tbs rice wine vinegar, and 1/2 tsp salt.
7. Toss to coat and then set aside.
8. Wash, peel, and chop the carrots into thin strips. You can do coins or chunks but the longer carrots have nice texture.
9. Chop the green onion stalk and set aside.
10. Add to a skillet over medium heat with 1 Tbs of butter
11. Saute for 2-3 minutes until the carrots are reduced slightly.
12. Add the soy sauce, mirin, green onion, and additional butter if the skillet is dry. Toss the carrots to coat and evenly spread the sauce.
13. When the mirin and soy sauce has reduced and beginning to caramelize, add the sesame oil.
14. Saute for a couple of more minutes and then remove from the heat.
15. To a large bowl, add the carrots, roasted edamame, steamed edamame, and drained cucumbers.
16. Toss with black sesame seeds, and salt, soy sauce, and pepper, to taste
17. Enjoy!

Nutrition Facts

Calories

175

Fat

9 g

Carbs

19 g

Protein

5 g

Cholesterol

11 mg

Fiber

3 g

Net carbs

16 g

Sat. Fat

3 g

Sodium

1254 mg

Sugar

8 g

Nutritional Information is an estimate only. Exact values will vary based on ingredients used.

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