Delicious Korean Spinach Salad
A refreshing and vibrant salad featuring fresh spinach, crunchy vegetables, and a tasty dressing, ideal for any gathering.
Ingredients
Salad Ingredients
- 2 cups fresh spinach, cleaned and wilted Best when lightly steamed
- 1 cup carrots, julienned
- ½ cup cucumber, finely sliced
- 2 tablespoons sesame seeds, toasted
Dressing Ingredients
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic Adjust based on preference
- ½ teaspoon red chili flakes Optional for a spicy kick
Instructions
Preparation
- Rinse 2 cups of fresh spinach under cold water. Lightly wilt the spinach by steaming it for about 2-3 minutes until the leaves are vibrant green and soft.
- While the spinach is wilting, julienne 1 cup of carrots and finely slice ½ cup of cucumber.
Make the Dressing
- In a small bowl, whisk together 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of minced garlic until combined.
Mix the Salad
- In a large bowl, combine the wilted spinach, carrots, and cucumber. Pour the dressing over the salad and toss to coat evenly.
- Sprinkle 2 tablespoons of toasted sesame seeds and, if desired, ½ teaspoon of red chili flakes. Toss gently again.
Serve
- Transfer to a serving bowl or arrange on plates and enjoy your refreshing salad.
Notes
For freshness, always use organic spinach and seasonal vegetables. Add shredded chicken or chickpeas for protein. Experiment with the dressing by adding rice vinegar or honey.