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

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.

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.

To Make Ahead: Cover and refrigerate for up to 1 day.

Recipe Tip: Dried thin rice noodles (or rice sticks) are also called "mai fun," "bun" or "vermicelli-style" rice noodles. Look for them in the Asian section of well-stocked supermarkets or an Asian-foods market.

Recipe Nutrition:

Per serving: 418 calories; 16 g fat (2 g sat, 7 g mono); 0 mg cholesterol; 58 g carbohydrate; 5 g added sugars; 12 g protein; 9 g fiber; 425 mg sodium; 499 mg potassium.

Nutrition Bonus: Vitamin A (90 percent daily value), Vitamin C (64 percent dv), Folate (48 percent dv)

3 1/2 Carbohydrate Serving(s)

Exchanges: 3 starch, 1 vegetable, 1/2 carbohydrate (other), 1 lean meat, 2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)