📝 About This Recipe
This vibrant salad is a celebration of Japanese-inspired coastal flavors, combining the buttery texture of protein-rich soybeans with the mineral-rich essence of the sea. Crisp vegetables and rehydrated seaweed provide a delightful contrast in textures, all tied together by a deeply aromatic toasted sesame and ginger vinaigrette. It is a refreshing, nutrient-dense dish that brings a sense of balance and umami-rich satisfaction to any table.
🥗 Ingredients
The Salad Base
- 2 cups Soybeans (Edamame) (shelled, cooked, and cooled)
- 1/4 cup Dried Wakame Seaweed (will expand significantly when rehydrated)
- 1 English Cucumber (thinly sliced into half-moons)
- 2 medium Carrots (peeled and julienned)
- 4 pieces Radishes (thinly sliced into rounds)
Ginger-Sesame Dressing
- 3 tablespoons Rice Vinegar (unseasoned)
- 2 tablespoons Toasted Sesame Oil (high quality for best aroma)
- 1 tablespoon Light Soy Sauce (or tamari for gluten-free)
- 1 tablespoon Fresh Ginger (finely grated)
- 1 teaspoon Honey (or maple syrup for a vegan option)
- 1 clove Garlic (minced into a paste)
Garnish and Crunch
- 1 tablespoon Toasted Sesame Seeds (black or white)
- 2 stalks Green Onions (thinly sliced on the bias)
- 1/4 teaspoon Red Chili Flakes (optional, for a hint of heat)
👨🍳 Instructions
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1
Place the dried wakame seaweed in a medium bowl and cover with plenty of lukewarm water. Let it soak for 10-15 minutes until fully expanded and tender.
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2
While the seaweed soaks, bring a small pot of salted water to a boil. If using frozen edamame, blanch them for 3-5 minutes, then immediately plunge into an ice bath to preserve their bright green color.
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3
Drain the cooled soybeans thoroughly and pat them dry with a clean kitchen towel.
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4
Prepare the vegetables: Slice the cucumber into thin half-moons, julienne the carrots into matchstick sizes, and slice the radishes as thinly as possible using a mandoline or sharp knife.
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5
Drain the rehydrated wakame seaweed in a fine-mesh sieve. Squeeze it firmly with your hands to remove as much excess water as possible; this prevents the salad from becoming watery.
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6
If the wakame pieces are very large, roughly chop them into bite-sized strips.
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7
In a small glass jar or bowl, whisk together the rice vinegar, toasted sesame oil, soy sauce, grated ginger, honey, and minced garlic until the dressing is emulsified.
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8
In a large mixing bowl, combine the cooked soybeans, rehydrated seaweed, cucumber, carrots, and radishes.
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9
Pour half of the dressing over the salad and toss gently with tongs or clean hands to ensure every ingredient is lightly coated.
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10
Taste the salad and add more dressing if desired. Let the salad sit for 5 minutes to allow the flavors to penetrate the soybeans.
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11
Transfer the salad to a chilled serving platter or individual bowls.
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12
Garnish generously with toasted sesame seeds, sliced green onions, and a pinch of red chili flakes for a pop of color and warmth.
💡 Chef's Tips
Always squeeze the seaweed thoroughly; excess water is the enemy of a flavorful dressing. If you have time, let the salad chill in the refrigerator for 30 minutes before serving to enhance the crispness of the vegetables. For an extra layer of flavor, toast your own sesame seeds in a dry pan until they smell nutty and start to pop. You can substitute edamame with canned yellow soybeans if needed, just ensure they are rinsed and drained well. If the dressing feels too acidic, add an extra half-teaspoon of honey to balance the rice vinegar.
🍽️ Serving Suggestions
Serve alongside a piece of miso-glazed salmon for a complete, high-protein meal. Pairs beautifully with a chilled glass of Junmai Ginjo sake or a crisp sparkling water with lime. Add a scoop of steamed jasmine rice or brown rice to turn this into a filling grain bowl. Serve as a refreshing side dish to hot ramen or udon noodle soups. Top with sliced avocado just before serving for added creaminess.