Oriental Edamame Salad

Ingredients

• 0.3 cup almonds sliced
• 15 ounce baby corns drained cut into bite-size pieces canned
• 8 ounce water chestnuts drained sliced into thin strips canned
• 0.3 cup cilantro leaves chopped
• 32 ounce edamame green shelled ( soybeans)
• 2 cloves garlic minced
• 0.5 teaspoon ginger freshly grated
• 3  green onions 
• 8 servings salt and ground pepper black to taste
• 1 bunch radishes halved thinly sliced
• 1 tablespoon rice wine vinegar 
• 2 tablespoons sesame oil 
• 2 tablespoons soya sauce 
• 1 tablespoon sugar white

Equipment

• bowl
• frying pan
• whisk

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.
4. Serve cold or at room temperature.