Edamame Salad with Wasabi Dressing (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
1 (16-ounce) bag frozen shelled edamame (recommended: c and w) |
4 radishes, thinly sliced |
2 scallions, thinly sliced |
1 (16-ounce) can baby corn cut into 1/2-inch pieces |
1 (2-ounce) jar sliced pimento |
1/3 cup chinese chicken salad dressing |
1 teaspoon prepared wasabi |
1 tablespoon soy sauce |
Directions:
1. 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 1 minute. Transfer edamame to a bowl of ice water for 2 to 3 minutes. Drain.
2. In a medium bowl, combine remaining vegetables. Add edamame when finished cooling and toss to combine.
3. In a small bowl, combine salad dressing, wasabi, and soy sauce. Pour over salad and toss to combine.
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