Ingredients

  • 1-12 oz. package frozen shelled edamame
  • 2 Tbsp. wasabi powder
  • 2 Tbsp. cold water
  • 2 Tbsp. Asian Style Sprinkle
  • 2 Tbsp. fresh chopped parsley
  • 2 Tbsp. fresh chopped cilantro
  • 1 tsp. rice vinegar
  • 2 Tbsp. lime juice

Directions

Boil edamame according to package directions, drain and cool. Mix wasabi powder and water to form a paste and set aside. Toast Asian Sprinkle in a small skillet over medium heat for a few min. until fragrant. Place cooled edamame, wasabi paste*, toasted Asian Sprinkle and remaining ingredients in a food processor and process until smooth. (*Tip: Add wasabi paste to taste to reach desired heat level.)

Serving Suggestions

Serve topped with grated carrots. Make a trio of veggie-based dips by serving alongside our Napa "Pickled" Beet Dip and Harissa Carrot Dip.

 

Yields

2 cups

Thanks To

Matt Wallington, Savory Spice Shop—Platte St/Denver, CO manager

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Savory Spice Shop Ingredients
Wasabi Powder 1 oz bag $2.75
Asian Style Sprinkle (Salt-Free) 1 oz bag $2.60

Nutrition

Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian

Items in this Recipe

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