This salad is not your typically Spinach Salad! The cooked spinach pairs so well with the subtle spice and toasted sesame seeds. It’s a flavorful salad but not a “up in your face” kind of flavorful. Sometimes, I eat the leftover Spinach Salad with an egg in the morning. I just love this recipe!
Spinach Salad goes great with Korean Chicken
Korean Spinach Salad is a great side dish for Korean Chicken. Korean Spinach Salad is lite and fresh and super simple to make. A little goes a long way which is good because this salad uses cooked spinach and it cooks down so much. Meaning, you think you have a whole heap of spinach before you cook it. You proceed to cook the spinach and then, like a magic trick, you wonder, “where did all my spinach go?”
Spinach Salad
Ingredients
- 1 lb Fresh Spinach
- 1-2 green onions
- 1-2 garlic cloves, minced or crushed
- dash soy sauce
- dash sesame oil
- 2 Tbsp toasted sesame seeds
- salt and pepper to taste
- dash of hot sauce
Instructions
- Bring a Quart of water to boil. Put spinach in the pot frequently turning the spinach over and let it wilt (only a few minutes).
- Put in strainer and run cold water over spinach until cool. Squeeze out water with your hand into a tight ball. Put Ball on cutting board and cut three slices through ball.
- Put the spinach in a serving bowl and loosely toss. Mix the rest of the ingredients and pour over the spinach, toss and refrigerate. You can also serve it immediately.
