Ingredients25 m servings 251 cals
- 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 g fat; 21.4 g carbohydrates; 16.1 g protein; 0 mg cholesterol; 269 mg sodium. 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...
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!
I added fresh kale to my salad and omitted the water chestnuts. I used toasted sesame oil vs regular sesame oil.