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Author Notes: This is an Asian twist on Texas Caviar using edamame, which I had a lot of in my fall CSA baskets. It makes for a great snack or party offering. —Tiffany Mayer
Makes under 2 cups
- 1.5 cups cooked edamame (about 1 pound of fresh beans in the shell)
- 1" pieces ginger, minced
- 1 scallion minced
- 3 tablespoons fresh parsley, minced
- 1.5 tablespoons avocado or olive oil
- 2 teaspoons seasoned rice vinegar
- 1/2 teaspoon wasabi paste
- 5-6 drops sriracha
- salt to taste
- Bring to boil a pot of salted water. Add edamame and cook for five minutes. Drain and submerge in cold water until pods are cool to the touch. (Can be done a day or two ahead of time.)
- Gently squeeze pods to remove beans.
- Place ingredients in a food processor and pulse until edamame are coarsely chopped. You don’t want this to be a smooth paste so don’t overdo it. Transfer to a bowl and add salt to taste.
- Eat with rice crackers or slather onto a slice of your favourite bread and enjoy.