| | Directions | | 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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| Ingredients | | - |  | 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 |
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