INGREDIENTS
1 10- to 12-ounce package frozen shelled edamame
8 ounces thin rice noodles or rice sticks (see Tip)
1 cup arame or dulse seaweed
3/4 cup rice vinegar
2 tablespoons canola oil
2 tablespoons sugar
1/2 teaspoon salt
1 cup shredded carrot
1 medium red bell pepper, thinly sliced
1/3 cup thinly sliced red onion
1/4 cup chopped fresh cilantro
1/2 cup lightly salted peanuts, chopped, divided
DIRECTIONS
1.Cook edamame according to package directions. Drain and rinse with cold water. Soften or cook noodles according to package directions. Drain, transfer to a work surface and chop twice. If using arame, cook according to package directions “for salads”; if using dulse, snip into bite-size pieces, but do not cook.2.Whisk vinegar, oil, sugar and salt in a large bowl. Add the edamame, rice noodles, seaweed, carrot, bell pepper, onion, cilantro and 1/4 cup peanuts; toss well to combine. Serve sprinkled with the remaining peanuts.