Barb and Martin's Edamame (Ed-ah-mah-may) Salad

Barb and Martin's Edamame (Ed-ah-mah-may) Salad
January 2013
Serves 8 - 10
1/4 cup sliced almonds
2 tbsps sesame oil
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp white sugar
2 cloves garlic, minced
1 tsp freshly grated ginger
salt and ground black pepper to taste
2 (16 ounce) packages frozen, shelled edamame (green soybeans)
1 1/2 cups frozen corn (You can also use canned corn.)
1 (8 ounce) can water chestnuts, drained and sliced into thin strips
1 bunch radishes, halved and thinly sliced
3 green onions, cut thinly on a diagonal
1/4 cup chopped cilantro
1 tsp honey (optional)

Heat a small skillet over medium-low heat; cook almonds until lightly toasted and fragrant, 2 to 3 minutes. Place frozen vegetables in a warm pan to defrost and evaporate the extra water.  This does not really constitute cooking as the frozen vegetables do not need to be cooked. Be sure final product is cool. Whisk sesame oil, soy sauce, vinegar, sugar, garlic, and ginger together in a bowl  and season with salt and black pepper. Combine edamame, 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.