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 🙂 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 traditional Seaweed Salad, click here.
Edamame Seaweed SaladPrint Recipe
- 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
Boil your edamame for 3 minutes and drain.
Soak the seaweed in cold water for 15 minutes, then drain.
For the dressing, combine the green onion, ginger, rice vinegar, maple syrup and soy sauce. Give it a good mix.
Add the edamame and seaweed to a bowl, pour on the dressing and mix well.
Sprinkle the sesame seeds all over the dish and serve.
This salad can be eaten at room temperature or cold from the fridge.