Step 1

Preheat oven to 350° F.

Step 2

Combine the dressing ingredients in a mini food processor or in a jar with a lid. Blend/shake well to combine and emulsify. Cover and refrigerate.

Step 3

Break the ramen noodles into chunks of varying bite sizes and place them on a baking dish along with the slivered almonds. (If your almonds are already toasted, no need to bake them.)

Step 4

Bake for 10-15 minutes, until toasted. (Mine are done at 13.) Set aside and let cool.

Step 5

Run the frozen edamame under cool water until thawed. Transfer to a paper towel and pat dry.

Step 6

Transfer cooled ramen/almonds to a large bowl along with remaining salad ingredients. Drizzle with dressing. Use kitchen tongs and toss to coat.

Step 7

Chill for 2-3 hours before serving. See notes for longer make-ahead instructions.