Oriental Edamame Salad

Oriental Edamame Salad

14
Chef4Six 264

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

Ingredients 25 m {{adjustedServings}} servings 251 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 12.7 g
  • 19%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 16.1 g
  • 32%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 14

  1. 15 Ratings

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SusanB
6/5/2013

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 most of the ingredients on hand, except the corn and water chestnuts, so I subbed the other veggies mentioned. It came out really well - crunchy, colorful, and really light and fresh. I would make this again. Great side dish and a healthy option for a summer pot luck.

crd22
1/15/2015

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 crunchy mix. I omitted the green onions and cilantro and substituted (half of a) yellow onion for green onion and regular canned corn for the baby corn.

Rex Hutcheson
12/17/2014

Pretty good.