| Prep: 20 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 140 | 5g | 1g | 18g |
| sugars | fibre | protein | salt |
| 5g | 6g | 7g | 0.4g |
I’m delighted to share one of my favorite vegetable-forward recipes with you: the Arame and Edamame Salad. Raised among the cornfields of Nebraska, I found comfort in hearty Midwestern cuisine; think casseroles and beef stews. Still, I’ve also come to appreciate — and crave — the vibrancy and variety of plant-based dishes. This salad, loaded with nutrient-dense, farm-fresh vegetables and punchy Asian flavors, is a testament to that.
Nutrient-Rich Ingredients
This Arame and Edamame Salad is not just colourful and incredibly tasty; it packs a nutritional punch too. Arame, a type of seaweed, is an excellent source of iodine, vital for thyroid health. It also provides ample dietary fiber to aid digestion. Edamame, young soybeans, are a complete protein and a great source of folate and Vitamin K. Complementing with a rainbow of other veggies and a dressing of honey, garlic, and ginger lifts the nutritional profile even higher. This salad is proof that eating healthy needn’t compromise flavor – it’s truly the best of both worlds.
Versatility in the Kitchen
What I particularly adore about this salad is its versatility. Give it a try as an accompaniment to grilled fish, or let it shine as the main course on a hot summer’s evening. If you’ve ever enjoyed a dish like Hiyashi Chuka (cold ramen salad), you’ll probably find this recipe similarly refreshing and satisfying. It’s simple to prepare and yet adds a touch of sophistication to any meal. Plus, it’s a crowd-pleaser at church potlucks and family gatherings!
In conclusion, I must reiterate, I love this recipe for its health benefits, and above all, for its exciting, well-balanced flavors. The Arame and Edamame Salad showcases the breadth of possibilities with vegetable-focused eating. It’s a step outside the classic Midwestern comfort food I grew up with – though, trust me, I have much love for those recipes too. Here’s to celebrating diversity in our food and our palates. Enjoy!
What You’ll Need
- 1/2 cup of dried arame
- 2 cups of shelled edamame
- 1 large carrot, julienned
- 1 small cucumber, diced
- 1 large red bell pepper, julienned
- 2 green onions, thinly sliced
- 1/4 cup of fresh cilantro, chopped
- 1 tablespoon of toasted sesame seeds
- 2 tablespoons of rice vinegar
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 2 teaspoons of honey or agave nectar
- 1 clove of garlic, minced
- 1/2 inch of fresh ginger, grated
Method
Step One
Start by soaking the dried arame in cold water for at least 15 minutes. Once rehydrated, rinse it well and drain.
Step Two
Meanwhile, bring a large pot of water to a boil. Once boiling, add the shelled edamame and cook for 5 minutes or until they are tender. Drain and rinse under cold water to stop the cooking process.
Step Three
In a large salad bowl, combine the rehydrated arame, cooked edamame, julienned carrot, diced cucumber, julienned red bell pepper, sliced green onions, and chopped fresh cilantro. Toss everything together to combine.
Step Four
Next, prepare the dressing. In a small bowl, whisk together the toasted sesame seeds, rice vinegar, soy sauce, sesame oil, honey or agave nectar, minced garlic, and grated ginger until well combined.
Step Five
Pour the dressing over the salad and toss to combine, ensuring everything is well coated. This salad can be served immediately, or covered and refrigerated for a couple of hours to allow the flavors to meld together.
Step Six
When ready to serve, give the salad a good stir and add more dressing if needed. Enjoy your Arame and Edamame Salad!
