Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

total:
25 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thinly slice green onions, keeping green tops separate from white bottoms; set aside. Cook edamame according to package directions, except omit salt; drain. Rinse with cold water; drain again. Reserve a few edamame for garnish.

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  • In a food processor, combine white parts of green onions, the remaining cooked edamame, parsley, the water, lemon juice, lemongrass, oil, garlic, ginger, and salt, Cover and process until nearly smooth. Stir in green onion tops.

  • Transfer mixture to a serving bowl. Garnish with the reserved edamame and, if desired, crushed red pepper. Serve with vegetable dippers.

Make-Ahead Directions:

Prepare as directed, except cover and store in the refrigerator for up to 24 hours.

Nutrition Facts

47 calories; fat 3g; carbohydrates 3g; insoluble fiber 2g; protein 3g; sodium 179mg.
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