Asian-Inspired Edamame Salad

This colorful edamame salad gets a crunch from water chestnuts, radishes, and toasted almonds. A dressing of sesame oil, soy sauce, and ginger gives it a tangy kick.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 251 Calories

Ingredients

• 1 tablespoon white sugar
• ¼ cup sliced almonds
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• ¼ cup chopped cilantro
• ½ teaspoon freshly grated ginger
• 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

Recipe Instructions

Step 1

Heat a small skillet over medium-low heat; cook almonds until lightly toasted and fragrant, 2 to 3 minutes.

Step 2

Whisk sesame oil, soy sauce, vinegar, sugar, garlic, and ginger together in a bowl for the dressing; season with salt and black pepper.

Step 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.