Ingredient ! one by four cup Asian fish sauce. 3 tablespoon. distilled white vinegar. 3 tablespoon. sugar. half tablespoon. lime zest.
3 tablespoon. lime juice. 2 tablespoon. extra-virgin olive oil. 1 tablespoon. lemongrass. 1 tablespoon sambal oelek. 1 Thai chile. 1 clove garlic. 2 cup edamame. 10 radishes. 10 ounce baby spinach. half cup basil leaves.
Preparation ! 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.