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. Slideshow: Healthy Summer Recipes

Spinach and Edamame Salad with Basil and Asian Dressing
Photo: © John Kernick
Total Time:
30 mins


  • 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


  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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