Edamame with Ginger-Chili Dipping Sauce
  • 1tbsp low-sodium soy sauce or gluten-free tamari
  • 2tsp toasted sesame oil
  • 2tsp honey or agave nectar
  • 1tsp freshly grated gingerroot
  • 1tsp chili garlic sauce
  • 1tsp unseasoned rice vinegar
  • 1tsp toasted sesame seeds
  • 14oz frozen edamame in pods
  1. In small bowl, whisk together soy sauce or tamari, sesame oil, honey or agave, ginger, chili garlic sauce, rice vinegar, and sesame seeds. Set aside.
  2. Heat cast iron skillet over high heat. Add edamame and cook, stirring often, until charred on both sides, about 6 to 8 minutes total. Serve warm on platter with dipping sauce.
Recipe Notes

Per serving: 106 calories; 7 g protein; 5 g total fat (1 g sat. fat); 9 g total carbohydrates (3 g sugars, 4 g fiber); 109 mg sodium