Edamame with Ginger Chili Dipping Sauce


Edamame with Ginger Chili Dipping Sauce

The elegance of this appetizer lies in its simplicity. Sweet, salty, spicy, and slightly smoky, it’s everything you want to have while sipping a cocktail this holiday season.


1 Tbsp (15 mL) low-sodium soy sauce or tamari sauce

2 tsp (10 mL) toasted sesame oil

2 tsp (10 mL) honey or agave nectar

1 tsp (5 mL) freshly grated gingerroot

1 tsp (5 mL) chili garlic sauce

1 tsp (5 mL) unseasoned rice vinegar

1 tsp (5 mL) toasted sesame seeds

14 oz (397 g) bag of frozen edamame in pods


In small bowl, whisk together soy sauce, sesame oil, honey or agave, ginger, chili garlic sauce, rice vinegar, and sesame seeds. Set aside.

Heat cast iron skillet over high heat. Add edamame and cook, stirring often, until charred on both sides, 6 to 8 minutes total. Serve warm on a platter with dipping sauce.

Each serving contains: 106 calories; 7 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 9 g total carbohydrates (3 g sugars, 4 g fibre); 109 mg sodium

Source: Holiday Cocktail Party


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