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. Source: EatingWell Magazine, May/June 2012



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


Make Ahead Tip: Cover and refrigerate for up to 1 day.

Tip: Dried thin rice noodles (or rice sticks) are also called “mai fun,” “bun” or “vermicelli-style” rice noodles. Look for them in the Asian section of well-stocked supermarkets or an Asian-foods market.

Nutrition Facts

418 calories; 16 g total fat; 1.5 g saturated fat; 425 mg sodium. 499 mg potassium; 56.3 g carbohydrates; 8.6 g fiber; 9 g sugar; 13.1 g protein; 4475 IU vitamin a iu; 38 mg vitamin c; 191 mcg folate; 54 mg calcium; 2 mg iron; 47 mg magnesium; 5 g added sugar;

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