Recipes Spinach and Edamame Salad with Basil and Asian Dressing 5.0 (3,724) Add your rating & review Fish sauce, lime juice and lemongrass make such a delicious dressing that it's easy to forget how healthy this salad is. Slideshow: Healthy Summer Recipes By Bill Kim Bill Kim Born in Seoul, South Korea, Bill Kim is an award-winning Chicago chef and restauranteur known for merging his Korean heritage with the food of his Midwestern upbringing. He was one of the first fine-dining chefs to embrace casual concepts with this signature style of cuisine. Bill is the author of the acclaimed cookbook Korean BBQ (2018). Food & Wine's Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 30 mins Yield: 10 Ingredients 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 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. Rate it Print