Asian-Inspired Edamame Salad recipe
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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
Nutrition Info
- 251.1 caloriescarbohydrate: 21.4 gcholesterol: : -fat: 12.7 gfiber: 9.9 gprotein: 16.1 gsaturatedFat: 1.5 gservingSize: -sodium: 288.7 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Asian-Inspired Edamame Salad
Directions
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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.