Oriental Edamame Salad

Serves: 5

Santiago Howell

1 January 1970

Based on User reviews:

58

Spice

47

Sweetness

52

Sourness

39

mins

Prep time (avg)

5.5

Difficulty

Ingredients:

1 cup

Almond (sliced)

2 tbsps

Sesame Oil

2 tbsps

Soy Sauce

1 tbsp

Rice Wine Vinegar

1 tbsp

White Sugar

2 cloves

Garlic (minced)

1 tsp

Ginger (freshly grated)

1

Salt

1

Ground Black Pepper (to taste)

430 g

Baby Corn (can, drained and cut into bite-size pieces)

230 g

Water Chestnut (can, drained and sliced into thin strips)

1 bunch

Radishes (halved and thinly sliced)

3

Green Onions (cut thinly on a diagonal)

1 cup

Cilantro (chopped)

Directions:

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

4

Serve cold or at room temperature