- 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
- 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.
03/30/2018
recipepes.com
Oriental Edamame Salad, recipe
PT15M
PT1H
5
455 calories
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