Preparation
15
min
Cooking
0
min
Waiting
60
min
Portion
6
Ingredients
Salad:
750 ml (3 cups) dried wakame seaweed (approximately 50 g)
1 L (4 cups) hot water
375 ml (1 ½ cups) shelled, frozen edamame, thawed
250 ml (1 cup) carrots, thinly sliced lengthwise
1 small yellow bell pepper, thinly sliced
Dressing:
60 ml (¼ cup) rice vinegar
30 ml (2 tablespoons) white sesame seeds
30 ml (2 tablespoons) low-sodium soy sauce
7.5 ml (½ tablespoon) white sugar
5 ml (1 teaspoon) sesame oil
Pepper, to taste
Preparation
- Place wakame in a large bowl and cover with hot water. Soak for 10 minutes.
- In a small bowl, combine all the dressing ingredients. Set aside.
- Drain, rinse, and dry the wakame. Chop roughly and transfer to a mixing bowl.
- Add edamame, carrots, and bell pepper to the wakame. Pour over the dressing and mix well.
- Cover and refrigerate for at least 1 hour before serving.
Notes
A vegetable peeler can be used for quickly making very thin slices of the carrots and bell pepper.
Keeps for 5 days in the refrigerator, in an airtight container. Not suitable for freezing.
Registered Dietitian Nutritionist
