Edamame-Seaweed Salad

Ingredients

• • 4 cups shelled edamame

  • 2-4 green onions, thinly sliced

  • 1/2 cup arame or other small pieces of dried seaweed (don’t pack it or you’ll end up with too much–it really expands while soaking)

  • 4 tablespoons rice vinegar (seasoned is fine)

  • 4 tablespoons soy sauce

  • 4 tablespoons lightly toasted sesame seeds

  • 2 teaspoons sugar

  • 4 cloves garlic, minced

  • 4 tablespoons extra virgin olive oil

  • 4 tablespoons sesame oil

  • 1/4 teaspoon fine sea salt, or to taste

Directions

• 1. Place the dry seaweed in a heatproof bowl and cover with boiling water; allow to sit 5-15 minutes, until the seaweed is soft and about double in bulk (the longer it soaks, the less it retains a “fishy” taste).  Drain.

  2. Meanwhile, toast the sesame seeds. This works best cooking them in a pan over medium heat, stirring constantly. It just takes a few minutes--don't leave them unsupervised!

  3. In a medium-sized bowl, whisk together the remaining ingredients except for the seaweed.  Add the drained seaweed and edamame and stir to coat. 

  4. Allow to sit at least 15 minutes before serving (this is actually better the next day).  Store, covered, in the refrigerator for up to 3 days.  Makes 4 servings.

Adapted from Diet, Desert, and Dogs blog