Ingredients
1/4 cup sliced almonds
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon white sugar
2 cloves garlic, minced
1/2 teaspoon fresh ginger, finely-grated
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, diced
1/4 cup chopped cilantro
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.