Salad > Vegetable Salads

Arame and Edamame Salad Recipe

Ingredients with Measurements:
- 1 cup dried arame seaweed
- 1 cup shelled edamame
- 1 red bell pepper, diced
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 tablespoon sesame seeds
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- Salt and pepper to taste

Special equipment needed:
- Large bowl
- Colander
- Small bowl
- Whisk

Step-by-step instructions:

1. Rinse the arame seaweed in a colander and soak it in a large bowl of water for 10 minutes.

2. Drain the arame and place it in a large bowl.

3. Add the shelled edamame, diced red bell pepper, chopped scallions, and chopped cilantro to the bowl with the arame.

4. In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, salt, and pepper.

5. Pour the dressing over the salad and toss to combine.

6. Sprinkle sesame seeds on top of the salad.

7. Serve the salad immediately or chill it in the refrigerator for 30 minutes before serving.


- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
Temperature:
- Serve chilled or at room temperature.
Serving size:
- Serves 4 as a side dish.

Nutritional information:
- Calories: 130
- Fat: 5g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 8g

Substitutions for ingredients:
- Arame seaweed can be substituted with wakame or hijiki seaweed.
- Shelled edamame can be substituted with cooked chickpeas or black beans.
- Red bell pepper can be substituted with yellow or orange bell pepper.
- Scallions can be substituted with red onion or shallots.
- Cilantro can be substituted with parsley or basil.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with olive oil or avocado oil.
- Sesame seeds can be substituted with chopped peanuts or cashews.

Variations:
- Add sliced avocado or mango for a creamy and sweet twist.
- Top the salad with grilled shrimp or chicken for a protein boost.
- Add cooked quinoa or brown rice for a heartier salad.

Tips and tricks:
- Soak the arame seaweed in cold water to rehydrate it before using it in the salad.
- Toast the sesame seeds in a dry skillet over medium heat for a nuttier flavor.
- Make the dressing ahead of time and store it in the refrigerator until ready to use.
- Use fresh and high-quality ingredients for the best flavor.

Storage instructions:
- Store the leftover salad in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- This salad is best served cold and does not need to be reheated.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish the salad with extra chopped cilantro or scallions.

Garnishes:
- Chopped cilantro or scallions.

Pairings:
- Serve the salad as a side dish with grilled fish or tofu.
- Pair the salad with a glass of white wine or iced green tea.

Suggested side dishes:
- Steamed brown rice or quinoa.
- Grilled vegetables or tofu.

Troubleshooting advice:
- If the arame seaweed is too tough, soak it in hot water for 5 minutes before using it in the salad.

Food safety advice:
- Rinse all vegetables and herbs before using them in the salad.
- Store the salad in the refrigerator and consume it within 3 days.

Food history:
- Arame seaweed is a type of kelp that is commonly used in Japanese cuisine.
- Edamame is a popular snack in Japan and is made from young soybeans.

Flavor profiles:
- The salad is savory, slightly sweet, and nutty.

Serving suggestions:
- Serve the salad as a side dish for a Japanese-themed dinner party.
- Pack the salad in a lunchbox for a healthy and satisfying meal.

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Taste: Savory, Tangy, Nutty, Umami, Sweet