Description
A refreshing and nutritious Japanese Spinach Salad tossed with a flavorful sesame dressing, featuring blanched spinach, toasted sesame seeds, and a tangy-sweet blend of soy sauce, rice vinegar, garlic, and ginger. This simple yet elegant salad is perfect as a light side dish or appetizer.
Ingredients
Scale
Salad
- 1 bunch fresh spinach, washed and trimmed
- 2 tablespoons sesame seeds
Sesame Dressing
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- Salt, to taste
Instructions
- Blanch the Spinach: Bring a pot of water to a boil. Quickly blanch the spinach for about 1 minute until just wilted, then immediately transfer it to a bowl of ice water to halt cooking and preserve the vibrant color. Drain and gently squeeze out excess water from the spinach.
- Toast the Sesame Seeds: Heat a dry skillet over medium heat. Add the sesame seeds and toast them, stirring frequently, until golden brown and fragrant to enhance their nutty flavor. Remove from heat and allow to cool.
- Prepare the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, minced garlic, grated ginger, and a pinch of salt. Continue whisking until the sugar is fully dissolved and the dressing is smooth.
- Toss the Salad: Place the blanched spinach in a serving bowl. Pour the prepared sesame dressing over the spinach and toss gently to ensure even coating.
- Serve with Sesame Seeds: Sprinkle the toasted sesame seeds over the salad just before serving to add texture and an extra burst of flavor.
Notes
- For extra crunch, add thinly sliced radishes or cucumbers.
- Use low-sodium soy sauce to reduce salt content if desired.
- The salad is best served fresh but can be chilled for up to 2 hours before serving.
- Adjust the sugar and salt in the dressing to taste.
