Japanese · Lunch
Sesame Spinach Salad (Gluten-Free)
Baby spinach blanched briefly and dressed in a ground sesame seed and rice vinegar sauce, finished with toasted sesame seeds and tamari instead of regular soy sauce for a gluten-free version. A cold Japanese side salad with nutty, umami-forward flavour.
$3
8 minsPrep
3 minsCook
11 minsTotal
EasyLevel
Nutrition per serving
112Calories
6.1gProtein
6.8gFat
8.9gCarbs
5.3gSugar
3.9gFiber
700mgSodium
0mgChol
1gSat Fat
720mgPotassium
190mgCalcium
3.4mgIron
0mcgVitamin B12
25mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Wash the baby spinach, trim thick stems, and bring a small pot of water to a boil over high heat.
2
Blanch
Drop spinach into boiling water and cook 30 to 45 seconds until leaves wilt and deepen in colour, then drain in a colander and cool under cold running water for 30 seconds.
3
Toast
Toast sesame seeds in a dry small skillet over medium heat for 1 to 2 minutes, shaking often, until golden and fragrant. Grind three-quarters to a coarse paste.
4
Whisk
Whisk ground sesame paste with tamari, rice vinegar, sugar, sesame oil and salt in a small bowl until smooth and sugar dissolves.
5
Toss
Chop squeezed spinach into bite-sized lengths and toss with dressing until every strand is coated and glossy.
6
Plate
Mound dressed spinach on a plate and scatter remaining whole toasted sesame seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g baby spinach
- 4 tbsp4 tbsp sesame seeds
- 2 tbsp2 tbsp gluten-free tamari
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sugar
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp salt
