Active Time

　　30 min

　　Total Time

　　30 min

　　This light starter can be prepared ahead of time and is a smart alternative to fussy holiday hors d'oeuvres. It has an unbelievably fresh flavor, even when made with frozen soybeans.

　　

Ingredients

4 large carrots

　　3 celery ribs, strings removed with a vegetable peeler

　　1 seedless cucumber (usually plastic-wrapped), halved lengthwise and cored

　　1 bunch radishes

　　1 lb fresh or frozen shelled edamame (soybeans; 3 cups)

　　2 1/2 teaspoons salt

　　1 tablespoon chopped garlic

　　5 tablespoons extra-virgin olive oil

　　1 tablespoon fresh lime juice

　　1 teaspoon sugar

　　1/2 teaspoon black pepper

　　1/4 cup chopped fresh cilantro

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Transfer dip to a serving dish and serve with vegetables, drained and patted dry, for dipping.

　　

Nutrition Per Serving

Per serving 158 calories

　　10g fat (1g saturated)

　　0mg cholesterol

　　621mg sodium

　　11g carbohydrate

　　4g fiber

　　7g protein

　　[See Nutrition Data's complete analysis of this recipe]( http://www.nutritiondata.com/facts/recipe/764659/2) ›

　　#### Nutritional analysis provided by Nutrition Data

　　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.