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

For the dressing:
1/3 cup Chinese chicken salad dressing
1 teaspoon prepared wasabi
1 tablespoon soy sauce

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
1 minute. Transfer edamame to a bowl of ice water for 2 to 3 minutes. Drain.

In a medium bowl, combine remaining vegetables. Add edamame when finished cooling and toss
to combine.

In a small bowl, combine salad dressing, wasabi, and soy sauce. Pour over salad and toss
to combine.