Ingredients
- 1/4 cup Asian fish sauce
- 3 tbsp distilled white vinegar
- 1/2 tsp finely grated lime zest
- 3 tbsp fresh lime juice
- 2 tbsp extra-virgin olive oil
- 1 tbsp minced fresh lemongrass (tender inner bulb only)
- 1 tsp sambal oelek
- 1 Thai chile, minced
- 1 medium garlic clove, minced
- 2 cup frozen shelled edamame (12 ounces)
- 10 radishes, thinly sliced
- 10 oz baby spinach
- 1/2 cup torn basil leaves
Directions
- In a bowl, whisk the fish sauce with the vinegar, sugar, lime zest, lime juice, oil, lemongrass, sambal, chile and garlic. Let the dressing stand at room temperature for 2 hours.
- Meanwhile, in a saucepan of salted boiling water, blanch the edamame until crisp-tender, 2 minutes. Drain and cool under running water, then spread on a plate and blot dry.
- In a large bowl, combine the edamame with the radishes, spinach and basil. Add the dressing and toss well. Serve right away.
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Recipe Credit: Bill Kim
Photo Credit: John Kemick