Korean · Lunch
Spinach Side Salad
Blanched spinach dressed in a Korean namul style with toasted sesame oil, garlic, soy sauce and a scatter of sesame seeds and scallion. Served chilled or at room temperature as a small banchan-style side, this salad balances mineral greens against nutty, savoury seasoning in a few quick minutes.
$2
5 minsPrep
3 minsCook
8 minsTotal
EasyLevel
Nutrition per serving
92Calories
5.8gProtein
5.5gFat
8.4gCarbs
1.2gSugar
3.8gFiber
540mgSodium
0mgChol
0.9gSat Fat
760mgPotassium
140mgCalcium
3.4mgIron
0mcgVitamin B12
30mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
herb-salt
all-time-classics
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Trim the root ends from the spinach and rinse the leaves well in a colander under cold running water to remove any grit.
2
Boil
Bring a small pot of water to a rolling boil over high heat and blanch the spinach for 30-45 seconds until just wilted and bright green.
3
Toss
Drain the spinach in a colander and run under cold water to stop cooking, then squeeze firmly by hand to remove excess water. Transfer to a bowl, add minced garlic, toasted sesame oil, soy sauce, and a pinch of salt, tossing until coated and glossy. Scatter over toasted sesame seeds and thinly sliced scallion, then plate immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g fresh spinach
- 2 clove2 clove garlic
- 2 tsp2 tsp toasted sesame oil
- 4 tsp4 tsp soy sauce
- 2 tsp2 tsp sesame seeds
- 22 scallion
