Spinach and Edamame Salad with Basil and Asian Dressing

Serving Size: 10
Total Time:


  • 0.25 cup Asian fish sauce
  • Ounce baby spinach
  • radishes, thinly sliced
  • 2 cup frozen shelled edamame (12 ounces)
  • 1 medium garlic clove, minced
  • 1 Thai chile, minced
  • 1 tsp sambal oelek
  • 1 Tbsp minced fresh lemongrass (tender inner bulb only)
  • 2 Tbsp extra-virgin olive oil
  • 3 Tbsp fresh lime juice
  • 0.5 tsp finely grated lime zest
  • 3 Tbsp distilled white vinegar
  • 0.5 cup torn basil leaves


  1. 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.
  2. 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.
  3. 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