Spinach Salad with Ginger Dressing
User Reviews
5
Spinach Salad with Ginger Dressing
Description
Spinach Salad with Ginger Dressing is prepared by blanching fresh savoy spinach quickly to wilt it just slightly, preserving its tender leaves and bright color. The spinach is drained, cooled, and squeezed to remove excess water, then cut into sections for easy serving. The dressing combines fresh ginger paste with black rice vinegar, light soy sauce, sesame oil, and sugar to create a balanced dressing that is tangy, savory, slightly sweet, and aromatic with ginger.
This dressing elevates the spinach without overpowering its natural flavor, and the toasted sesame seeds sprinkled on top contribute a mild nuttiness and pleasant crunch to the salad. The salad can be enjoyed on its own or served alongside Asian dishes or grilled proteins. Its simple preparation makes it a light and refreshing side dish.
For best results, fresh grated ginger paste is recommended, though jarred varieties can be used for convenience. Adjusting blanching times based on spinach type controls texture: regular spinach wilts more quickly, requiring less time than savoy. The salad benefits from immediate serving but can be chilled briefly.
Ingredients
- 10 oz spinach see note 1, savoy
- 1 teaspoon salt
- 1 teaspoon ginger paste
- 1 tablespoon black rice vinegar
- 1 teaspoon soy sauce light
- 1 teaspoon sesame oil
- ¼ teaspoon sugar
- sesame seeds toasted
Instructions
Blanch the spinach
- Wash spinach thoroughly without breaking off any stems or leaves.
- Bring water to a full boil then add salt, then the spinach. Blanch until it starts to wilt (no more than 20 seconds).
- Drain and rinse under tap water to cool. Then squeeze out any excess water.
Prepare the dressing
- In a small bowl, mix ginger paste with black rice vinegar, light soy sauce, sesame oil, and sugar.
Assemble the dish
- Cut the blanched spinach crosswise into sections. Place it on a plate. Pour the dressing over then garnish with toasted sesame seeds.
Notes
- If using regular spinach instead of savoy, shorten blanching to only a few seconds as it wilts faster.
- Fresh ginger paste made with a fine grater or mortar and pestle gives the best flavor.
- Store-bought ginger paste can be used if fresh is unavailable, but flavor will be milder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 60kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 20g | 118% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 311mg | 13% |
| Potassium | 797mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 13292IU | 266% |
| Vitamin C | 40mg | 44% |
| Calcium | 141mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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