oriental edamame salad

Ingredients

• Servings: 8
• 1/4 cup sliced almonds
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon white sugar
• 2 cloves garlic, minced
• 1/2 teaspoon freshly grated ginger
• salt and ground black pepper to taste
• 2 (16 ounce) packages shelled edamame (green soybeans)
• 1 (15 ounce) can baby corn, drained and cut into bite-size pieces
• 1 (8 ounce) can water chestnuts, drained and sliced into thin strips
• 1 bunch radishes, halved and thinly sliced
• 3 green onions, cut thinly on a diagonal
• 1/4 cup chopped cilantro

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• heat a small skillet over medium-low heat; cook almonds until lightly toasted and fragrant, 2 to 3 minutes.
• whisk sesame oil, soy sauce, vinegar, sugar, garlic, and ginger together in a bowl for the dressing; season with salt and black pepper.
• combine edamame, baby corn, water chestnuts, radishes, green onions, cilantro, and toasted almonds in a large bowl; toss with dressing until coated. serve cold or at room temperature.