Rating: 4 stars
4 Ratings
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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


Recipe Summary

40 mins


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

about 2 cups
418 calories; protein 13.1g; carbohydrates 56.3g; dietary fiber 8.6g; sugars 9.5g; fat 16g; saturated fat 1.5g; vitamin a iu 4474.7IU; vitamin c 38.2mg; folate 190.8mcg; calcium 54.3mg; iron 1.7mg; magnesium 46.8mg; potassium 499.4mg; sodium 425.2mg; thiamin 0.1mg; added sugar 5g.

3 starch, 1 vegetable, 1/2 other carbohydrate, 1 lean meat, 2 fat