Edamame with Ginger Salt
ACTIVE: 15 min TOTAL: 81/4 hrs
TO MAKE AHEAD: Store ginger salt (Step 1) airtight in a cool dark place for up to 1 month. You’ll have leftover ginger salt—try a sprinkle on steamed or roasted veggies. (Photo: page 82.)
1 tablespoon chopped fresh ginger 3 tablespoons coarse sea salt
1 12- to 14-ounce package frozen edamame in the pod
1. Place ginger in a mini food processor and pulse until finely pulverized. Add salt and pulse just until combined but still coarse. Spread in an even layer on a plate and let stand, uncovered, until dry, at least 8 hours.
2. Cook edamame according to package directions. Pat dry. Toss in a large bowl with 3/4 teaspoon of the ginger salt. (Reserve the remaining ginger salt for another use.) SERVES 4: 1 cup each
Cal 93 Fat 4g (sat 0g) Chol 0mg Carbs 6g
Total sugars 2g (added 0g) Protein 10g Fiber
4g Sodium 326mg Potassium 410mg.