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Wakame, Rice Vermicelli & Edamame Salad

vermicelli salad
Recipe by David Bonom, Photo by Carin Krasner for EatingWell.

Seaweed asserts its umami magic in this beautiful noodle and edamame salad recipe.

INGREDIENTS:

6 servings

1 packet (250g) frozen shelled Edamame beans
200g packet of thin rice noodles (vermicelli style)*
5g dried wakame and 2 tbsp dulse flakes
3/4 cup rice vinegar (or apple cider)
2 tablespoons olive oil
2 tablespoons honey (optional)
1/2 teaspoon salt
1 cup shredded carrot
1 medium red bell pepper, thinly sliced
1/3 cup thinly sliced red onion
1/4 cup chopped fresh coriander leaves
1/2 cup lightly salted peanuts**, chopped

*bean noodles are also great for this, the thin ones do not need cooking only soaking for 30 minutes if you prefer the salad raw.
** other nuts can be used (macadamia, or cashews are good choices)

METHOD:

Cook Edamame according to directions. Drain and rinse with cold water. Soften or cook noodles according to directions. Drain, transfer to a work surface and chop twice.
Soak wakame in tepid water for 3-5 minutes; drain and squeeze excess moisture. Chop if necessary.
Whisk vinegar, oil, sugar and salt in a large bowl. Add the edamame, rice noodles, wakame and dulse flakes, carrot, bell pepper, onion, cilantro and 1/4 cup nuts; toss well to combine.
Serve sprinkled with the remaining nuts.

wakame bits

 

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