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20 minute dinner recipes

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Rice Noodle & Edamame Salad

http://www.eatingwell.com/recipes/edamame_salad.html

From EatingWell:  May/June 2012

Seaweed asserts its umami magic in this beautiful noodle-edamame salad recipe, which is perfect for a summer evening. Several types of dried seaweed are available in natural-foods markets—arame and dulse (sometimes called “sea vegetables”) are two of the most common. Snipped pieces of nori (the seaweed used for sushi rolls) would work too.

5 servings, about 2 cups each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Cook edamame according to package directions. Drain and rinse with cold water. Soften or cook noodles according to package directions. Drain, transfer to a work surface and chop twice. If using arame, cook according to package directions “for salads”; if using dulse, snip into bite-size pieces, but do not cook.
  2. Whisk vinegar, oil, sugar and salt in a large bowl. Add the edamame, rice noodles, seaweed, carrot, bell pepper, onion, cilantro and 1/4 cup peanuts; toss well to combine. Serve sprinkled with the remaining peanuts.

Nutrition

Per serving : 418 Calories; 16 g Fat; 2 g Sat; 7 g Mono; 0 mg Cholesterol; 58 g Carbohydrates; 12 g Protein; 9 g Fiber; 425 mg Sodium; 499 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1/2 carbohydrate (other), 1 lean meat, 2 fat

Tips & Notes