Spinach and Edamame Salad with Basil and Asian Dressing
© John Kernick

Spinach and Edamame Salad with Basil and Asian Dressing

  • SERVINGS: 10

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


  1. 1/4 cup Asian fish sauce
  2. 3 tablespoons distilled white vinegar
  3. 3 tablespoons sugar
  4. 1/2 teaspoon finely grated lime zest
  5. 3 tablespoons fresh lime juice
  6. 2 tablespoons extra-virgin olive oil
  7. 1 tablespoon minced fresh lemongrass (tender inner bulb only)
  8. 1 teaspoon sambal oelek
  9. 1 Thai chile, minced
  10. 1 medium garlic clove, minced
  11. 2 cups frozen shelled edamame (12 ounces)
  12. 10 radishes, thinly sliced
  13. 10 ounces baby spinach
  14. 1/2 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.