Asian seaweed salad can be easily replaced by this vegan Japanese salad. Bright green spinach that hasn’t been overdone is ideal.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 2 |
| Yield: | 2 small salads |
Ingredients
- 2 tablespoons toasted sesame seeds, divided
- 2 tablespoons water
- 1 ½ tablespoons soy sauce
- ½ teaspoon white sugar
- ½ (8 ounce) package fresh spinach
- 1 pinch salt
Instructions
- Place 1 1/2 tablespoons sesame seeds on a plate; use the bottom of a pot or heavy measuring cup to crush the seeds. Transfer to a bowl. Add water, soy sauce, and sugar; stir dressing.
- Bring a small pot of water to a boil; add salt. Add spinach and cook until wilted, no more than 1 minute. Drain spinach into a colander and rinse with cool water to stop the cooking process. Squeeze spinach with hands to remove moisture. Cut into strips.
- Place cooked spinach in serving bowls. Drizzle dressing on top and add remaining sesame seeds as garnish.
Reviews
Easy and delicious. I followed the instructions exactly. We had it to accompany a stir-fry but it I would make it anytime as an interesting and pretty way to serve spinach.
Sometimes simple is best and recipes like this prove that. I served this as a side dish and it turned out really good. I do think it could use some heat so next time I will add a pinch of crushed red chili flakes.