Active Time
N/A
Total Time
30 MIN
Yield
Serves : 10
© John Kernick

How to Make It

Step 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.

Step 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.

Step 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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