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Vegan Japanese Spinach Salad


"This vegan Japanese salad is a great substitute for an Asian seaweed salad. Spinach should be bright green, not overcooked."
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10 m servings 75 cals
Original recipe yields 2 servings (2 small salads)

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  1. 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.
  2. 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.
  3. 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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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...