Ingredient !
Half cup Asian fish sauce. 3 tablespoon. distilled white vinegar. 3tablespoon. sugar. Half tablespoon. lime zest. 3tablespoon. lime juice
2 tablespoon. extra-virgin olive oil. 1tablespoon. lemongrass. 1tablespoon 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.