This vegan Japanese salad is a great substitute for an Asian seaweed salad. Spinach should be bright green, not overcooked.

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Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
2
Yield:
2 small salads
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

75 calories; protein 4g 8% DV; carbohydrates 6.1g 2% DV; fat 4.7g 7% DV; cholesterol 0mg; sodium 800.2mg 32% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
11/27/2019
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. Read More
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/17/2018
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. Read More
(1)
Rating: 5 stars
11/27/2019
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. Read More
(1)
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