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My review
Vegan Japanese Spinach Salad
chefcs
"This vegan Japanese salad is a great substitute for an Asian seaweed salad. Spinach should be bright green, not overcooked."
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Ingredients
10 m servings 75 calsOriginal recipe yields 2 servings (2 small salads)
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 75 calories; 4.7 g fat; 6.1 g carbohydrates; 4 g protein; 0 mg cholesterol; 800 mg sodium. Full nutrition
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1/17/2018
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 crushe...