This deliciously bright salad has crunch and flavor and is quick to put together. Serve cold or at room temperature.
Heat a small skillet over medium-low heat; cook almonds until lightly toasted and fragrant, 2 to 3 minutes.
Whisk sesame oil, soy sauce, vinegar, sugar, garlic, and ginger together in a bowl for the dressing; season with salt and black pepper.
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.
Per Serving: 251 calories; protein 16.1g; carbohydrates 21.4g; fat 12.7g; sodium 288.7mg.