Spinach and Edamame Salad with Basil and Asian Dressing

Fish sauce, lime juice and lemongrass make such a delicious dressing that it’s easy to forget how healthy this salad is.

  • Total Time:
  • Servings: 10
  • Time(Other): plus 2 hr marinating

Related Video

More Videos
How to Make Creamy Riced Potatoes


  • 1/4 cup Asian fish sauce
  • 3 tablespoons distilled white vinegar
  • 3 tablespoons sugar
  • 1/2 teaspoon finely grated lime zest
  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced fresh lemongrass (tender inner bulb only)
  • 1 teaspoon sambal oelek
  • 1 Thai chile, minced
  • 1 medium garlic clove, minced
  • 2 cups frozen shelled edamame (12 ounces)
  • 10 radishes, thinly sliced
  • 10 ounces baby spinach
  • 1/2 cup torn basil leaves

How to make this recipe

  1. In a bowl, whisk the fish sauce with the vinegar, sugar, lime zest, lime juice, oil, lemongrass, <em>sambal,</em> 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.

Contributed By Photo © John Kernick Published July 2013

488557 recipes/spinach-and-edamame-salad-basil-and-asian-dressing 2013-12-06T23:51:10+00:00 Bill Kim summer|asian|salads|10|fast|weeknight-dinner|lunch july-2013 recipes,spinach-and-edamame-salad-basil-and-asian-dressing 488557

Aggregate Rating value: 5

Review Count: 3724

Worst Rating: 0

Best Rating: 5