Cucumber Arame Salad with Edamame & Bell Pepper

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Cucumber Arame Salad with Edamame & Bell Pepper
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Recipe type: Salad
Cuisine: Asain
Serves: 4-6
 

Ingredients
  • 1 oz. arame (a type of Japanese seaweed found at natural or Asian food stores)
  • 2 cucumbers, thinly sliced
  • 1 tsp sea salt
  • 1 cup unshelled edamame
  • 2 carrots, cut into thin matchsticks
  • 1 bell pepper or 3 mini peppers, cut into thin 2” strips
  • ¼ c. rice vinegar
  • 1 Tbsp. toasted sesame oil
  • 1 tsp. sugar
  • freshly ground black pepper

Instructions
  1. Soak arame in warm water for 15 minutes.
  2. Drain & rinse.
  3. Meanwhile, sprinkle salt over sliced cucumbers in a bowl & set aside for 10 minutes. Drain & rinse.
  4. Boil unshelled edamame in salted water for about 4 minutes. In the last minute, add carrot matchsticks.
  5. Drain edamame & carrots into colander & rinse under cold water until cooled.
  6. Shell edamame. In a serving bowl,
  7. Whisk vinegar, oil, sugar, & black pepper until sugar dissolves.
  8. Add seaweed & all vegetables & serve.

 

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