ASIAN-INSPIRED EDAMAME SALAD
Steps:
- 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.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 21.4 g, Fat 12.7 g, Fiber 9.9 g, Protein 16.1 g, SaturatedFat 1.5 g, Sodium 288.7 mg, Sugar 4.6 g
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Freddie King
[email protected]This salad is so refreshing and flavorful. It's perfect for a summer lunch or dinner.
SH Tanvir Chowdhury
[email protected]The dressing for this salad is amazing! I could drink it straight.
Michael Barrientes
[email protected]This salad is a great way to use up leftover edamame. I also added some grilled chicken and it was a delicious and healthy meal.
Floyd Kyser
[email protected]This salad was so easy to make and it tasted delicious. I loved the combination of edamame, cucumber, and avocado. The dressing was also really good.
Royabkhan Royabkhan
[email protected]I'm not usually a fan of edamame, but this salad changed my mind. The flavors were amazing and the texture was perfect. I'll definitely be making this again.
Faizan Gaming
[email protected]This edamame salad was a hit at my last potluck! The dressing was perfectly balanced and the edamame had a great crunch. I'll definitely be making this again.