ASIAN-INSPIRED EDAMAME SALAD

Asian-Inspired Edamame Salad image

This deliciously bright salad has crunch and flavor and is quick to put together. Serve cold or at room temperature.

Provided by Chef4Six

Time 25m

Yield 8

Number Of Ingredients 14

Ingredients

¼ cup sliced almonds
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon white sugar
2 cloves garlic, minced
½ 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
¼ cup chopped cilantro

Steps:

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.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 21.4 g, Fat 12.7 g, Fiber 9.9 g, Protein 16.1 g, SaturatedFat 1.5 g, Sodium 288.7 mg, Sugar 4.6 g