1 pound shelled edamame
2 Tablespoons sesame seed oil
2 Tablespoons soy sauce
1/2 teaspoon chili sauce
1 Tablespoon rice wine vinegar
1/4 cup sliced almonds (or chopped peanuts or cashews)
2 scallions sliced thin
1/4 cup chopped mint or cilantro
Boil the edamame about 3 minutes in water then drain and cool.
Combine sesame seed oil, soy sauce, chili sauce, and vinegar together.
Taste to adjust seasonings, if you like.
Toss the edamame and the dressing together in a large bowl, then add the mint, scallions, and almonds and toss again.
Serve at room temperature.