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Sesame-ginger edamame carrot salad is a fresh, vibrant and high protein option any time of the year. The salad comes together in little time and can be enjoyed as a side or as the main event.
asian edamame carrot salad in a white bowl, sprinkled with black sesame seeds

I had every intention of crafting and posting a blog entry yesterday, but I found myself in full-blown grumpy-pants mode by mid-morning and it stuck for much of the day.

The reason (for the grumpiness and subsequent lack of posting) was two-fold: First, I was wearing a pair of pants that made me grouchy. I love the look of them, but something about the fit makes me irritable when I (a) inhale, (b) exhale, (c) stand up, or (d) sit down. I think we all own such a pair of pants.

I had to escape my computer by late afternoon, so I changed into comfy troll shorts (free at last!), rounded up Nick, a soccer ball and some bug spray and we headed to the park to play and breathe.

I had not given the slightest thought to dinner, so I turned to the refrigerator and freezer for inspiration. A quick once over and I could feel a game plan coming on, all based on the vegetables I had on hand:

  • a bag of frozen shelled edamame
  • some carrots
  • a small avocado
  • half of an English cucumber
  • lettuce (specifically, baby gem lettuce)

I spotted some still-perky cilantro, too, so I decided to combine all in a fresh and easy Asian-inspired salad.

How to Make Sesame-Ginger Edamame Carrot Salad

edamame carrot salad in a white bowl with sesame seeds sprinkled on top

Assembling more accurately describes how this salad is made! Yet a few steps are key to its success:

  • Cook the edamame according to the package directions and then rinse under cold water to cool. Thoroughly dry (pat in a clean dish towel or between sheets of paper towels). If still damp, the water will dilute the dressing. If eating the salad immediatley, place the cooked edamame in the freezer for a quick-chill.
  • Make sure all of the remaining vegetables are cold.
  • Do not add the dressing until ready to serve.

Make Carrot Ribbons

If you want to get fancy (who doesn’t?), make carrot ribbons instead of grating the carrots! It’s just as easy (perhaps easier).

a cutting board and a peeler showing how to make carrot ribbons

The salad is easy, delicious, and can be prepared start to finish in under 30 minutes (I clocked 22 on the nose).

This is going to be a much better day. Wearing yoga pants should clinch it! 

More Simple, Light, Delectable Salads:

  1. Beet Salad with Lemon & Mint {5 ingredients, vegan}
  2. Lemony Shredded Brussels Sprouts Salad (vegan, keto)
  3. Chopped Radicchio Salad (vegan, keto option)
  4. Lemony Celery Crunch Salad (vegan, keto)
  5. Moroccan Carrot Chickpea Salad {vegan}
  6. Baby Bok Choy Chopped Salad (with Ginger Dressing)
asian edamame carrot salad in a white bowl, sprinkled with black sesame seeds

Sesame-Ginger Edamame Carrot Salad {vegan, high protein}

Yield: 4 servings

Crisp edamame carrot salad is a fresh, vibrant and high-protein option any time of the year. The salad comes together in little time and can be enjoyed as a side or as the main event.


  • 1 12-ounce bag frozen shelled edamame
  • 1 large carrot, peeled
  • 4 teaspoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons maple syrup
  • 1 teaspoon minced fresh ginger OR 1/2 teaspoon ground ginger
  • Optional: 1 small red chile, seeds removed, chopped


  • 2 gem lettuce bunches, leaves washed and dried (or 3 cups salad greens)
  • 1/2 of an English cucumber, halved lengthwise, cut into slices
  • 1 small avocado; halved, pitted, thinly sliced crosswise
  • 1/2 cup fresh cilantro leaves
  • salt & pepper to taste
  • Optional: white or black sesame seeds


  1. Prepare the edamame according to package directions until tender; drain and rinse under cold water. Transfer to a clean dish towel to pat dry and then place in a large bowl. Refrigerate while preparing the other elements.
  2. Using a vegetable peeler, cut the carrot into ribbon strips. For extra crispness, place in a bowl of ice water until ready to use.
  3. In a small jar, shake together the sesame oil, vinegar, soy sauce, maple syrup, ginger and optional chile until blended.
  4. When ready to serve, drain and pat the carrot ribbons dry. Add to the bowl of edamame along with the lettuce, cucumber, avocado and cilantro. Add the dressing, gently tossing to coat. Season to taste with salt & pepper.
  5. If desired, sprinkle with sesame seeds.
Nutrition Information
Serving Size 1/4 of entire salad
Amount Per Serving Calories 212Total Fat 11.3gSaturated Fat 1.2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 229.9mgCarbohydrates 17gFiber 4.1gSugar 5.6gProtein 11.4g

Did you make this recipe?

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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  1. I almost never leave comments on foodie blogs, but I just had to gush at how delicious this was. It tasted so fresh and healthy and was SO satisfying. I was really pleased to find a recipe that had no onions or garlic in sight, not that I don’t love both but they are so overused that I get really tired of them. I also adore fresh cilantro and this recipe has it in abundance. Yum!! Thank you for the recipe Camilla, I will be keeping an eye on your blog =)

  2. This is one of the most delicious salads I have made! So easy, too. I served it as a main dish, two servings (almost 23 g protein per serving!!!) So excited for your upcoming quinoa book.

  3. YUM. This meal looks like a great last-minute-er and I’m always looking to add those to my arsenal. As a recent vegan convert, who is always on the go, it’s essential. I’ll give this a go very, very soon.

  4. we LOVED this salad! First time making carrot ribbons so easy (and fancy! I like fancy, too). The ice water bath make them super crisp and crunchy!