Korean Spinach Salad
A flavorful and vibrant Korean Spinach Salad packed with fresh vegetables and a savory dressing, perfect as a side dish or light lunch.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
- 2 cups fresh spinach, cleaned and wilted
- 1 cup carrots, julienned
- ½ cup cucumber, finely sliced
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- ½ teaspoon red chili flakes (optional)
Instructions
- Prepare the spinach by cleaning it thoroughly and lightly steaming it for about 2 minutes until wilted. Drain and cool.
- Chop the carrots and cucumber into julienne and finely sliced pieces, respectively.
- Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until golden brown.
- Create the dressing by whisking together the soy sauce, sesame oil, and minced garlic. Add red chili flakes if desired.
- Combine the wilted spinach, carrots, and cucumbers in a large bowl. Drizzle the dressing over and mix gently.
- Garnish with toasted sesame seeds and serve immediately.
Notes
Store leftovers in an airtight container in the fridge, best enjoyed within 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://recypez.com/delicious-korean-spinach-salad/