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Edamame with Ginger Chili Dipping Sauce

Serves 6


    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.


    Edamame with Ginger Chili Dipping Sauce


    • 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


    Per serving:

    • calories106
    • protein7g
    • fat5g
      • saturated fat1g
      • trans fat0g
    • carbohydrates9g
      • sugars3g
      • fibre4g
    • sodium109mg



    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.


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    This recipe is part of the Holiday Cocktail Party collection.



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