Oriental Edamame Salad Recipe

Oriental Edamame Salad Recipe

  • 1/4 cup sliced almonds
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine 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
  1. Heat a small skillet over medium-low heat; cook almonds until lightly toasted and fragrant, 2 to 3 minutes.
  2. Whisk sesame oil, soy sauce, vinegar, sugar, garlic, and ginger together in a bowl for the dressing; season with salt and black pepper.
  3. 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.
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