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 calories
carbohydrate: 21.4 g
cholesterol: : -
fat: 12.7 g
fiber: 9.9 g
protein: 16.1 g
saturatedFat: 1.5 g
servingSize: -
sodium: 288.7 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

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. Serve cold or at room temperature.

Recipe Yield

8 servings

Recipe Note

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

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