Spinach Sesame Side (Print Version)
# Ingredients:
→ Salad Base
01 -
1 big bunch of spinach, cleaned and ends removed
→ Dressing
02 -
1 tablespoon sugar or more if you like it sweeter
03 -
2 tablespoons soy sauce (low sodium works too)
04 -
1 teaspoon freshly grated ginger
05 -
Salt to season as needed
06 -
1 tablespoon rice vinegar for tang
07 -
2 tablespoons sesame seeds, toasted
08 -
1 tablespoon sesame oil for a nutty flavor
09 -
1 garlic clove, finely chopped or minced
# Instructions:
01 -
Fill a large pot with water and bring to a rolling boil. Quickly cook the spinach in the hot water for around 60 seconds, then dunk it in a bowl filled with cold water and ice to cool it off fast. Squeeze out the extra liquid after draining.
02 -
Spread the sesame seeds in a dry pan over medium heat. Stir them around until they smell amazing and turn a light golden color. Take them off the heat and set aside to cool.
03 -
In a small mixing bowl, combine soy sauce, sesame oil, rice vinegar, sugar, ginger, garlic, and a pinch of salt. Stir well until everything blends and you can't see any sugar granules.
04 -
Add the squeezed spinach to a serving dish. Drizzle the dressing all over and gently toss everything together so the spinach is evenly coated.
05 -
Right before serving, scatter the toasted sesame seeds across the top to give it some crunch.
# Notes:
01 -
You can serve this dish chilled or let it sit at room temperature. It's easy to make ahead and store for a few hours.