Vegan carrot salad with edamame, chilli crisp and peanuts

Vegan carrot salad with edamame: carrot ribbons cut with a peeler, with a garlic and sesame chilli crisp, soy sauce, rice vinegar and peanuts. A lunch with 9 g of fibre.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 5 min
• Total time: 25 min
• Calories: 267 kcal per serving
• Protein: 12 g
• Fat: 15 g
• Carbs: 16 g

Ingredients

• 2 tbsp olive oil
• 1 tsp sesame oil
• 3 garlic cloves
• 2 tsp chilli flakes
• 1 tbsp sesame seeds
• 600g carrots
• 200g edamame
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp maple syrup
• 40g peanuts
• 2 spring onions
• 1/2 bunch of coriander

Method

You’ll need: frying pan · saucepan · chopping board · knife · wooden spoon · ladle

1. Heat the olive oil and sesame oil in a small pan and fry the finely chopped garlic for 2 min until pale golden.
2. Take the pan off the heat, stir in the chilli flakes and sesame seeds and leave the chilli crisp to cool.
3. Peel the carrots and shave them into long, thin ribbons with a peeler. Thaw the edamame. In pregnancy, then cook them in boiling water for 3 minutes and let them cool.
4. Mix the soy sauce, rice vinegar and maple syrup with the chilli crisp and toss the dressing with the carrots and edamame.
5. Toast the peanuts in a dry frying pan for 3 min and chop them roughly. Slice the spring onions into rings and pick the coriander leaves.
6. Divide the salad between plates and scatter over the peanuts, spring onions and coriander.

Good to know

Carrot salad with chilli crisp was among the recipes with the steepest rise in Google searches in 2025. A peeler turns the carrots into ribbons, and you make the chilli oil yourself in two minutes. That way you decide on the oil and the heat.

Swaps

Edamame → chickpeas (cheaper). Peanuts → cashews. Soy sauce → tamari (gluten-free). Carrots → half carrots, half cucumber (fresher).

Cooking tips

Take the garlic off the heat as soon as it's pale golden – it keeps browning in the hot oil. Only toss the salad and dressing just before eating, and the carrots stay crunchy.

Storage

Without the peanuts, the salad keeps for 2 days in the fridge; the chilli crisp keeps for 2 weeks in a jar in the fridge.

Allergens

Vegan; contains peanuts, soya, sesame and gluten (soy sauce). Gluten-free with tamari.

Frequently asked questions

How long does carrot salad with edamame keep in the fridge?

Without the peanuts, the salad keeps for 2 days in the fridge; the chilli crisp keeps for 2 weeks in a jar in the fridge.

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