Edamame Salad with Wasabi Dressing Recipe

  • 1 package frozen shelled edamame(soybeans) (16 ounce bag)
  • 4 radishes, thinly sliced
  • 2 scallions, thinly sliced
  • 1 can baby corn, cut into 1/2 inch pieces (16 ounce can)
  • 1 jar sliced pimento (2 ounce jar)
  • 1/3 cup Chinese chicken salad dressing (can use and Asian-inspired salad dressing, like sesame-ginger)
  • 1 teaspoon prepared wasabi(Japanese horseradish)
  • 1 tablespoon Soy Sauce
Place frozen shelled edamame in a microwave-safe bowl with 2 tablespoons of water. Cover and cook on high for 6 to 8 minutes, stirring halfway through cooking time. When finished cooking, let sit covered for one minute, then transfer edamame to a bowl of ice water for 2-3 minutes. Drain. In a medium bowl, combine remaining vegetables. In a separate bowl, thoroughly whisk together dressing, wasabi and soy sauce. When edamame is cool, add to baby corn and pimento; add dressing and toss to combine.
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