INGREDIENTS

• 2 cups frozen shelled edamame
• 2 tbsp lime juice
• 2 tbsp vegetable oil
• 2 cloves garlic
• 1 1⁄2 tsp prepared wasabi (see tip, below)
• 1 tsp sesame oil
• 1⁄4 tsp each salt and pepper

PREPARATION

• In a large pot of boiling water, cook edamame until slightly tender, about 3 minutes.
• Drain and rinse the edamame under cold water; drain well.
• In a food processor, purée together edamame, lime juice, vegetable oil, 1 tbsp water, garlic, wasabi, sesame oil, salt and pepper until smooth, about 2 minutes.
• (Make-ahead: Refrigerate in airtight container for up to 3 days.)

NUTRITIONAL INFORMATION, PER 1 TBSP: about 25 cal, 1 g
pro, 2 g total fat (trace sat. fat), 1 g carb, 1 g fibre, 0 mg
chol, 25 mg sodium, 48 mg potassium. % RDI: 1% calcium,
1% iron, 2% vit C, 15% folate.

TIP FROM THE TEST KITCHEN
Look for tubes of prepared wasabi
in the Asian section or at the sushi
counter of the supermarket.