Food & Wine

What's This?
Serving size 10
Total Time


¼ cup Asian fish sauce3 Tbsp distilled white vinegar½ tsp finely grated lime zest3 Tbsp fresh lime juice2 Tbsp extra-virgin olive oil1 Tbsp minced fresh lemongrass (tender inner bulb only)1 tsp sambal oelek1 Thai chile, minced1 medium garlic clove, minced2 cup frozen shelled edamame (12 ounces)10 radishes, thinly sliced10 oz baby spinach½ 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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Recipe Credit: Bill Kim
Photo Credit: John Kemick

Tags: Main Dish, Salad, Healthy, Vegetarian

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