I made this delicious salad for the most recent Monday Night Supper Club – potluck edition. It’s another fast, easy recipe (my favourite kind) that always impresses.
Edamame, Arame and Sweet Potato Salad:
1 cup arame, soaked for 30 minutes and rinsed
2 cups sweet potato, cut into 1/2″ cubes and steamed
1 cup edamame, boiled in salted water for 3 minutes
1 green onion, sliced on the bias
2″ daikon radish, grated
1 Tbsp sesame seeds, toasted
2 Tbsps sesame oil
2 Tbsps tamari
5 Tbsps rice wine vinegar
2 Tbsps ginger, freshly grated
3 Tbsps maple syrup
Pinch of cinnamon or five-spice powder
Drain Arame (seaweed) in a colander and squeeze out extra water. Combine all ingredients in a bowl and let sit for at least 1 hour, for all the flavours to incorporate.
Can be refrigerated for up to 5 days.