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
Ingredients
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1.5 cups
cooked edamame (about 1 pound of fresh beans in the shell)
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1" pieces
ginger, minced
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1
scallion minced
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3 tablespoons
fresh parsley, minced
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1.5 tablespoons
avocado or olive oil
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2 teaspoons
seasoned rice vinegar
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1/2 teaspoon
wasabi paste
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5-6 drops
sriracha
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salt to taste
Directions
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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.)
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Gently squeeze pods to remove beans.
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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.
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Eat with rice crackers or slather onto a slice of your favourite bread and enjoy.
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