Edamame and Seaweed Salad with Ginger-Lime Dressing

A light and refreshing Asian-inspired salad perfect as a starter or a side dish. The edamame and seaweed offer a delightful texture contrast, while the ginger-lime dressing provides a zesty kick.

Prep Time

10 minutes

Total Time

15 minutes

Calories

175 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.77/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dessert•Salad•Side Dish•Appetiser

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1cupEdamame(Shelled, fresh or frozen)

£1.20

0.3cupDried Wakame Seaweed

£0.75

2Scallions(Thinly sliced)

£0.30

1tablespoonSesame Seeds(Toasted)

£0.15

1teaspoonFresh Ginger(Grated)

£0.10

2tablespoonsLime Juice(Freshly squeezed)

£0.25

1tablespoonRice Vinegar

£0.10

1tablespoonSoy Sauce(Low sodium)

£0.05

1teaspoonSesame Oil

£0.10

1teaspoonHoney or Maple Syrup(Optional, for sweetness)

£0.05

0.3teaspoonRed Pepper Flakes(Optional, for heat)

£0.05

Total Cost

£3.10

£0.77 per serving

Instructions

1.
If using frozen edamame, cook according to package directions. Drain and set aside to cool.
2.
Place the dried wakame seaweed in a small bowl and cover with warm water. Let it soak for about 5 minutes, or until it has fully rehydrated and expanded. Drain well and squeeze out any excess water.
3.
In a mixing bowl, combine the cooked edamame, rehydrated wakame seaweed, and sliced scallions.
4.
In a separate small bowl, whisk together the grated ginger, lime juice, rice vinegar, soy sauce, sesame oil, honey (if using), and red pepper flakes (if using).
5.
Pour the dressing over the edamame and seaweed mixture and toss gently to coat.
6.
Sprinkle with toasted sesame seeds before serving. Serve chilled or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (120g)

175 kcal / 732 kJ

Carbs

12g

5% of RDA

Fat

13% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

4 g

4% of RDA

Sodium

480 mg

21% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

For a more intense seaweed flavor, use a variety of seaweed in addition to wakame.

Adjust the amount of red pepper flakes to your preference for heat.

The salad can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Add the sesame seeds just before serving to prevent them from becoming soggy.

Pair with a ginger scallion lettuce stir-fry.

Cooking Equipment

Small saucepan

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Garlic Ginger Stir-Fried Lettuce

A quick and flavorful way to enjoy lettuce as a main course! This dish is packed with garlic, ginger, and a touch of savory umami. Perfect for a light and healthy dinner.

20 minutes

2 servings

Easy

"Pairs perfectly with this starter"

Dessert

Yuzu and Honey Panna Cotta with Toasted Coconut Flakes

A light and refreshing panna cotta infused with yuzu and honey, topped with toasted coconut flakes.

45 minutes

4 servings

Easy

"The yuzu provides a bright citrus flavor that cleanses the palate after the savory stir-fry. The creamy panna cotta texture is light and airy, not heavy, and the honey adds a touch of sweetness without being overpowering. Toasted coconut flakes add a subtle textural contrast and a hint of tropical aroma to round out the meal."

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Chef's Tips

For a more intense seaweed flavor, use a variety of seaweed in addition to wakame.

Adjust the amount of red pepper flakes to your preference for heat.

The salad can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Add the sesame seeds just before serving to prevent them from becoming soggy.

Pair with a ginger scallion lettuce stir-fry.

Edamame and Seaweed Salad with Ginger-Lime Dressing

Ingredients

Instructions