Directions:
- Cut carrots, celery, and cucumber into 1/2-inch-wide sticks (2 1/2 inches long). Cut radishes lengthwise into 1/4-inch-thick slices. Fill a large bowl with ice and cold water and keep cut vegetables in ice water (to keep crisp) while making dip.
- Cook edamame in 1 1/2 quarts boiling water with 1 1/2 teaspoons salt in a 3-quart heavy saucepan 3 minutes, then reserve 3/4 cup cooking liquid and drain edamame in a colander. Rinse under cold water until cool.
- Dry saucepan and add garlic and 3 tablespoons oil, then cook over low heat, stirring occasionally, until garlic is pale golden, 3 to 5 minutes.
- Purée 2 cups edamame with garlic-oil mixture in a food processor until smooth. With motor running, add 1/2 cup reserved edamame-cooking liquid in a stream. Add remaining cup edamame, lime juice, sugar, pepper, remaining 2 tablespoons oil, and remaining teaspoon salt and pulse until slightly lumpy. Add remaining 1/4 cup cooking liquid to thin if desired, then stir in cilantro.
- Transfer dip to a serving dish and serve with vegetables, drained and patted dry, for dipping.
- Cooks' notes: Vegetables can be cut 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels. (Ice bath is not necessary if cutting vegetables ahead.) Dip, without cilantro, can be made 1 day ahead and chilled, covered. Bring to room temperature and stir in cilantro before serving.
- Per serving 158 calories, 10g fat (1g saturated), 0mg cholesterol, 621mg sodium, 11g carbohydrate, 4g fiber, 7g proteinSee Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1247.11 Kcal (5221 kJ) | ||
| Calories from fat | 826.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 91.86g | 141% | |
|---|---|---|---|
| Sodium | 6198.37mg | 258% | |
| Potassium | 3500.76mg | 74% | |
| Total Carbs | 77.98g | 26% | |
| Sugars | 30.31g | 121% | |
| Dietary Fiber | 32.86g | 131% | |
| Protein | 42.95g | 86% | |
| Vitamin C | 73.5mg | 122% | |
| Vitamin A | 2.9mg | 96% | |
| Iron | 7.4mg | 41% | |
| Calcium | 442.3mg | 44% | |
| Amount Per 100 g | |||
| Calories | 107.51 Kcal (450 kJ) | ||
| Calories from fat | 71.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.92g | 141% | |
|---|---|---|---|
| Sodium | 534.36mg | 258% | |
| Potassium | 301.8mg | 74% | |
| Total Carbs | 6.72g | 26% | |
| Sugars | 2.61g | 121% | |
| Dietary Fiber | 2.83g | 131% | |
| Protein | 3.7g | 86% | |
| Vitamin C | 6.3mg | 122% | |
| Vitamin A | 0.2mg | 96% | |
| Iron | 0.6mg | 41% | |
| Calcium | 38.1mg | 44% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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