Korean · Lunch
Spinach Side Salad (Dairy-Free)
A Korean-style spinach side salad made with blanched spinach seasoned in sesame oil, garlic, scallion and toasted sesame seeds. No dairy touches the bowl. Served chilled or at room temperature alongside rice or grilled dishes as a light, savory banchan.
$2
8 minsPrep
3 minsCook
11 minsTotal
EasyLevel
Nutrition per serving
90Calories
5.1gProtein
5.4gFat
7.6gCarbs
1.3gSugar
3.8gFiber
877mgSodium
0mgChol
0.8gSat Fat
868mgPotassium
161mgCalcium
4.4mgIron
0mcgVitamin B12
34mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
dairy-free
Instructions
1
Prep
Wash spinach in a colander under cold water and trim off tough stem ends.
2
Boil
Blanch spinach in boiling water for 30-45 seconds over high heat until it wilts to deep green and softens completely.
3
Chill
Drain spinach and submerge in cold water for 1 minute until cooled, then squeeze out excess water until just damp.
4
Toss
Combine spinach with garlic, sesame oil, scallion, sesame seeds, salt and soy sauce; toss until evenly coated and glistening.
5
Rest
Let seasoned spinach sit at room temperature for 10 minutes so flavors permeate.
6
Plate
Mound spinach onto a plate, twisting strands into a neat pile, and serve chilled or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.6 oz280g spinach
- 2 clove2 clove garlic
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp scallion
- 2 tsp2 tsp sesame seeds
- 1/2 tsp1/2 tsp salt
- 1 tsp1 tsp soy sauce
