Ingredients25 m servings 251
- 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.
Per Serving: 251 calories; 12.7 21.4 16.1 0 269 Full nutrition
ReviewsRead all reviews 19
I was looking for a "clean out the fridge" recipe, hoping to use a half a bag of frozen edamame and found this, which also helped me use up some radishes, carrots and a red bell pepper. I had m...
Awesome recipe with great flavor and texture! It seems like there is not enough dressing for the big bowl of edamame, but it is actually a perfect amount and adds the right amount flavor to the ...
I substituted olive oil for sesame oil, and I used dried ginger instead of fresh (which would have been better). I hate radishes, so didn't use them, but put in some red bell pepper for color. T...
I added fresh kale to my salad and omitted the water chestnuts. I used toasted sesame oil vs regular sesame oil.
Seriously good!! This is really fresh and tasty. My husband doesn't like cooked veggies, so I am constantly trying to figure out different ways to serve fresh veggies. I saw a recipe for Orie...
Great recipe! Per personal taste, I added carrot and celery and took out the babycorn. Fresh and bright- a great addition to lots of meals!