This spicy edamame recipe is easy and tastes incredible, thanks to garlic, ginger, and a spicy chili sauce. This is one of my favorite edamame recipes!

You’ll often see steamed edamame with sea salt on restaurant menus, but in this recipe, we kick the flavors up a notch. You are going to love the ridiculously easy ginger, garlic, chili sauce!

Of all the recipes I’ve tried, this is seriously my favorite way to cook edamame. It’s so flavorful!

Key Ingredients

• Edamame: These are young soybeans, which means the beans are soft and easy to eat. In this edamame recipe, we cook the beans inside their shell. You don’t eat the shell. I use my front teeth to scrape the beans out of the pod (they pop out easily). You can use shelled edamame in the recipe. I’ve included tips below the recipe.
• Garlic and ginger: I use a tablespoon each of minced garlic and ginger. If you don’t want to buy fresh ginger, look in the produce section of your grocery store for the tubes of ginger (sometimes you can also find frozen pureed ginger). 
• Soy sauce, maple syrup, and toasted sesame oil: I love the simple sauce in this recipe. It’s a little salty from the soy sauce (or use tamari), sweet from maple syrup (or use honey), and toasty from the sesame oil.
• Chili sauce: I love Sambal Oelek. It’s made with crushed raw red chiles, a little vinegar, and salt. It’s sold in most grocery stores. Check the grocery aisle where you’d buy soy sauce, and it should be there. If you can’t find it, Sriracha or Gochujang are good alternatives.

Find the full recipe with measurements below.

How to Make Spicy Edamame

Tip 1: Keep the shells on. You’ll start with fresh or frozen edamame in their shells. Since it’s more available where we live, we use frozen. You’ll steam or boil the edamame until the pods are bright green and heated through. I boil my edamame in the video in the recipe below.

Tip 2: Toss with our chili sauce. To make it, heat minced garlic and ginger in oil for a minute in a skillet on the stove. Now that the garlic and ginger are fragrant and have released their flavors into the oil, you can stir in soy sauce, maple syrup, and chili sauce. Toss the sauce with your cooked edamame pods, and you are ready to dig in.

Serving Suggestions

I love this as a snack or appetizer. It’s excellent served next to other appetizers like egg rolls, spring rolls, and homemade crab Rangoon. 

You can make it a complete meal by serving it next to rice, fried rice, homemade sushi, and stir fries like this broccoli chicken stir fry or this veggie stir fry. I also love it with chicken teriyaki!

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Crunchy, fresh, and full of flavor, this Asian carrot salad with chicken and edamame is a high-protein, high-fiber meal that’s perfect for a light but filling lunch.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More High-Protein Salad Recipes

This Asian-inspired carrot salad is a fresh, crunchy bowl of goodness with just the right balance of sweet, tangy, salty, and spicy. You get tender slices of pan-seared chicken breast for lean protein, vibrant carrots shredded or sliced into ribbons, and little pops of edamame for a fiber boost. It’s all tossed in a garlicky soy-lime dressing with a hint of sesame and a drizzle of chili crisp, just enough heat to keep things interesting without breaking a sweat.

It’s inspired by that viral carrot salad all over social media, but let’s be real, if you’re going to make a salad, you might as well do more than carrots. By adding chicken and edamame, you turn a side dish into a fibre-rich, protein-packed and meal-prep-worthy main. It’s macro-friendly, naturally gluten-free (if you swap the soy sauce), and honestly, just super satisfying.

Nutrition per serving based on 3 servings (approx.): Calories: ~388 | Protein: 40 grams | Fiber: 5 grams (boost fibre by adding extra sesame seeds or extra edamame beans)

 This healthy carrot salad is part of my high-protein and fiber meals series. You might also like this baked chia oats recipe, my avocado cottage cheese toast, Asian cucumber tofu salad, or my high-protein butternut squash soup.

What You’ll Need

Here is what you’ll need for this Asian carrot salad with chicken and edamame recipe. Find the full measurements in the recipe card below.

• Chicken breast – high in protein and super lean, plus a little olive oil for cooking and salt and pepper for seasoning.
• Carrots – sweet, crunchy, and full of beta-carotene and fiber; I used pre-shredded carrot but you can thinly slice carrots or peel them into ribbons.
• Edamame beans – packed with plant protein and fiber; I used frozen shelled edamame beans.
• Green onion – adds a mild bite and freshness.
• Cilantro (or coriander) – gives the salad a herby, citrusy finish.
• Toasted sesame seeds – nutty crunch and visual flair.

For the Dressing:

• Lime juice + zest – fresh and zingy.
• Rice vinegar – adds tang and keeps it light.
• Soy sauce – umami central; use tamari for gluten-free.
• Sesame oil – for that toasty Asian flavor.
• Garlic – adds punch.
• Sugar – just enough to balance.
• Chili crisp – customizable heat and crunch.

How To Make Asian Carrot Salad With Chicken & Edamame

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for Asian carrot salad with chicken and edamame.

• Season and pan-fry the chicken breast until golden and cooked through.
• Let the chicken rest before slicing into bite-sized pieces.
• Defrost or briefly cook the edamame in boiling water, then strain.
• Mix all the dressing ingredients in a large bowl.
• Add carrots, edamame, green onion, sesame seeds, cilantro, and chicken to the bowl.
• Toss everything together until well coated.
• Optional: top with extra chili crisp or crunchy noodles for fun.

Watch The Video

Carrots – sweet, crunchy, and full of beta-carotene and fiber.

Recipe Tips

• Make-ahead? Yes! Store the salad and dressing separately for best texture. Or toss it all together and enjoy within 2 days—it’s still good the next day.
• Swaps: Use rotisserie chicken if you’re in a rush. Sub edamame with chickpeas or cooked green peas for similar protein and fiber content.
• Spice it up: Add more chili crisp or a splash of sriracha.
• Storage: Keeps well in the fridge for 2-3 days. Not freezer-friendly.

Serving Suggestions

This is a meal on its own, but it also plays well with:

• A side of steamed jasmine rice or vermicelli noodles if you’re extra hungry.
• Lettuce cups for a fun, DIY wrap situation.
• Crushed peanuts or cashews for added crunch.

If you’ve tried this Asian carrot salad with chicken and edamame or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More High-Protein Salad Recipes

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