Recipes/ Starters Appetizers and Salads

Edamame Seaweed Salad

Edamame Seaweed Salad

Edamame Seaweed Salad

I love edamame and I love seaweed. I decided to put them together in my Edamame Seaweed Salad. The dressing is similar to that of a traditional seaweed salad, but with a few alterations. I have been obsessed with using maple syrup as a sweetener lately. A little change from my usual agave nectar. It gives a dish a really interesting sweetness, without overpowering it.

We are going back to Toronto in less than 2 weeks for our upcoming nuptials πŸ™‚ It’s difficult to know what to bring. We have no idea how long we will be there or where we are going afterwards. I have spent the last 8 years in the UK and have accumulated so much stuff. We may be going backpacking after the wedding. That means I have to bring stuff for a very hot Canadian summer, gear for a potential backpacking trip and bits of cooking equipment I can’t live without. We have to sell our car, give stuff to charity and live life in between all of this. Busy, but so exciting!

As I said in my last post, B was at his stag weekend. I made so much food on Saturday because I had the place all to myself. All really easy and chilled out food. This salad was one of those super-chilled dishes I made. It’s so simple. Also, the longer it sits the better it gets. I love the colour as well. Green food is my favourite. I love the contrast between the bright edamame and the dark seaweed.

You’ll love this salad. It’s so healthy. I eat it as a starter or as a side dish as well.

If you fancy the more traditionalΒ Seaweed Salad, click here.

Edamame Seaweed Salad

Print Recipe
Serves: 4 Cooking Time: 3 minutes

Ingredients

  • 3 cups edamame
  • 1/2 cup dried seaweed (I use a mix of kelp and wakame)
  • 2 green onions, sliced
  • 1 tablespoon ginger, finely minced
  • 2 tablespoons rice vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame seeds

Instructions

1

Boil your edamame for 3 minutes and drain.

2

Soak the seaweed in cold water for 15 minutes, then drain.

3

For the dressing, combine the green onion, ginger, rice vinegar, maple syrup and soy sauce. Give it a good mix.

4

Add the edamame and seaweed to a bowl, pour on the dressing and mix well.

5

Sprinkle the sesame seeds all over the dish and serve.

Notes

This salad can be eaten at room temperature or cold from the fridge.

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